Rosemary Roasted Butternut Squash
November 5, 2018
- Prep: 18 mins
- Cook: 45 mins
- Yields: 6 Servings
Directions
Begin by preheating the oven to 400 degrees F.
Slice the squash into pieces and mix with the garlic, rosemary, olive oil, salt, and black pepper.
Line a baking sheet with parchment paper. Spread the squash mixture onto the baking sheet. Place the baking sheet in the oven to cook for about 45 to 50 minutes. Make sure that the squash is caramelized and golden brown in color before removing. Remove and enjoy!
Ingredients
1 Butternut Squash
2 Cloves of Garlic
2 Fresh Rosemary Sprigs
2 tbsp Olive Oil
Sea Salt to Taste
Ground Black Pepper
Nutrition Facts
Serving Size1
Calories136
1 Review
Show Comments
Tara
November 12, 2018
Are we allowed to have Squash on Phase 1? I don’t see it in the list of vegetables.