Roasted Butternut Squash & Rosemary!

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I recently posted Autumn Pizza & Family Movie Night and received several emails on how exactly to cook / roast squash.  It is super easy, however, I suppose if you have never done it or are new to cooking, it may seem hard.  This of course works for most varieties of squash and pumpkins! 

3 Medium to Large Butternut Squash
3 Large Rosemary Stems
Olive Oil
Sea Salt
Fresh Ground Pepper to taste

Wash, Dry and Slice your butternut squash in-half lengthwise.  Scoop out the seeds.

Place in roasting pan, or even a jelly roll pan ( I like to use unbleached parchment paper as well. ),  in preheated oven at 350 degree and bake for about 40 minutes or until you can poke through with a fork. You still want it a bit firm as you are going to saute it.

  Let cool and slice or scoop out the squash and place in preheated iron skillet with olive oil (about 3 tablespoons).  Saute with fresh rosemary and add a bit of sea salt and pepper to taste.   Super easy and makes the perfect side dish to any autumn meal.

Three large stems of Rosemary, Olive Oil and Butternut Squash - makes the whole house smell like autumn! 

Enjoy & Happy Autumn!

My Notes:

All of my butternut squash lately has been purchased at the local organic farm.

Have the kids help with this one - they love to smell the rosemary and break into bits. 

(you may have to dice further)

Kids can also use the pepper and sea salt grinder into a small bowl.

Talk to your kids about where the butternut squash came from, all the different varieties of squash,  how it grows, why it is important to buy seasonal ingredients and of course the benefits of growing, cooking and eating real food!