Honey Roasted Butternut Squash with Rosemary & Salt
Honey Roasted Butternut Squash with Rosemary & Salt

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, honey roasted butternut squash with rosemary & salt. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Honey Roasted Butternut Squash with Rosemary & Salt is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Honey Roasted Butternut Squash with Rosemary & Salt is something which I’ve loved my entire life.

This simple recipe for roasted butternut squash is just the beginning of your squash obsession. MORE+ LESS Combine the olive oil, garlic and rosemary in a medium-size mixing bowl. Honey Roasted Butternut Squash is a simple yet delicious side dish recipe with roasted butternut squash and crunchy pecans combined with cinnamon and honey.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have honey roasted butternut squash with rosemary & salt using 4 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Honey Roasted Butternut Squash with Rosemary & Salt:
  1. Prepare 1 Butternut Squash
  2. Get 3 tbsp Honey
  3. Make ready to taste Rosemary
  4. Take to taste Salt

Toss the squash cubes with olive oil, finely chopped rosemary, salt and pepper, and brush a little olive oil on the baking sheet. This honey roasted butternut squash recipe is an easy addition to your holiday table! I find butternut squash a PAIN to peel with a standard potato/vegetable peeler, so I do this instead: I cut the squash in half lengthwise, remove the seeds/guts with a spoon, and then cut the squash into a few. This recipe is one you definitely should add to your Thanksgiving menu!

Instructions to make Honey Roasted Butternut Squash with Rosemary & Salt:
  1. Cut the Butternut Squash into half, scrape out the seeds. Just cut to bigger chunks.
  2. Spoon some honey onto the chunks. Add the salt & rosemary.
  3. Drop the chunks onto the baking sheet trays….
  4. Bake on 170C° for roughly 60min

I absolutely LOVE this butternut squash. I always serve butternut squash or pumpkin soup with a swirl of cream but you can use yogurt or coconut cream if you'd prefer something lighter. Slice two whole butternut in half. Drizzle with olive oil and honey then season with salt and pepper. Place them cut-side down on a rimmed baking sheet.

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