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Roasted Butternut Squash with Sun Dried Tomatoes
Butternut squash roasted with sun dried tomatoes, garlic and fresh rosemary makes a delicious Fall side dish.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- baking sheet
📝 Preparation Steps
1
Preheat oven to 375 degrees F.
2
Peel and deseed the butternut squash; then carefully chop into 2-inch cubes.
butternut squash (cubed; approx. 5 cups)1
3
Place the squash in a medium sized bowl and add the tomatoes, garlic, rosemary and oil. Mix well to coat the squash and season with salt and pepper.
minced garlic2 tablespoons
4
Place the mixture on a baking sheet and bake for ⏱️ 25-30 minutes; turning halfway through cooking time until the squash has softened and is light brown.
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