rosemary roasted butternut squashrating:
Found this one on the web when looking for something to do with a butternut squash that somehow fell into my shopping trolley... as they do.
The website is for an organic food company in the US and has an extensive recipe section. This is the only recipe I've tried from there to date, but it was incredibly easy and I was very pleased with the results.
1 medium butternut squash, peeled, seeded, and cut into 3/4 inch cubes
1 or 2 carrots, peeled and cut into 1/2 inch cubes
1 onion, peeled and chopped
11/2 tablespoons fresh rosemary, chopped
2 TB extra virgin olive oil
sea salt, to taste
ground pepper, to taste
Preheat oven to 200°C. In a medium bowl, toss ingredients together until evenly coated with oil and herbs. Season with salt and pepper. Place evenly on a non-stick baking tray and roast until tender, about 1/2 hour. (About 45 mins if you can't spread them out in a single layer.)