Ingredients
Check off ingredients as you go
- 1 large butternut squash
- a little garlic powder
- a few sprigs of rosemary
- Salt, pepper
- Olive oil
- Preheat the oven to 220°C (425°F). Peel the butternut squash and cut it into slices with a good knife (this is the only tricky part), then put them in a large bowl. Season with salt and pepper, add the rosemary and garlic powder, then drizzle with olive oil while tossing so the slices aren’t dry.
- Arrange on a baking sheet lined with parchment paper and bake in the middle of the oven for 25 to 30 minutes. Pierce with a knife to check for doneness; it should slide out easily. At this point, you can switch to the broiler (grill) setting for a few moments to make the tops slightly crispy.
A few other roasted vegetable ideas
Crispy-on-the-outside, melting-on-the-inside roasted potatoes
Click on the image for the recipe
Miznon-style whole roasted cauliflower
Click on the image for the recipe