Roasted Butternut Squash with Rosemary and Shallots

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3 c. peeled and diced (3/4 inch) butternut squash (tip: easy way to cut..)

4 medium shallots, peeled and quartered

1 t. chopped fresh rosemary

2 T. olive oil

1 t. kosher salt

pepper to taste

Preheat oven to 450 degrees.  Put squash and shallots on foil lined rimmed baking sheet.  Drizzle oil over the vegetables, toss to coat.  Then sprinkle with rosemary, salt and pepper, then toss to coat.

Spread the squash and shallots evenly on baking sheet.  Roast for 20 minutes, stir then continue cooking for another 10 -15min until they are lightly browned.

 

Kid-friendly Hint: This recipe is easy but has a wow factor in presentation because of the caramelized vegetables and the rosemary.  It smells amazing too.  But for kids, it’s the green stuff again that can throw them off.  I would recommend making half with rosemary and half without.  It can cook side by side on the same pan, just try not to mix it.  This is a perfect fall recipe and works great for Thanksgiving too!

 

 

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