Home
Ingredient
Garlic & Rosemary Roasted Butternut Squash
Introduce
Chef :
SoniaGarlic & Rosemary Roasted Butternut Squash
I roasted the squash in garlic oil and scattered with rosemary. When it's baked, the squash has a caramelised garlicky crust, topped with crispy rosemary leaves. You can also eat the skin too if you want. Yum!
Cooking instructions
* Step 1
Add the crushed garlic and the olive oil to a small bowl. Mix well and set to one side.
* Step 2
Cut the squash in half lengthways and remove the seeds with a spoon.
* Step 3
Using a small sharp knife, carefully score the squash in diagonal lines, placed approximately an inch apart. Be careful not to cut through the squash skin. Once you have completed diagonal lines along the entire length, score the squash again on the opposite diagonal, so that you have a pattern of criss-cross lines across the entire squash.
* Step 4
Using a tea spoon, divide the garlic oil between the two squash halves, and rubbing gently over the whole scored surface.
* Step 5
Sprinkle the squash halves with rosemary, freshly ground black pepper and salt.
* Step 6
Bake in the oven at 175°C for 60 minutes, or until the squash is soft and tender.
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic