Ingredients
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1
-
1 - 2
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2
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1
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Garlic Roasted Butternut Squash, This is always a hit with the family at holiday time , This was exactly what I was looking for! I didn’t want to do the usual sweet roasted squash, and I’m so glad you have this here! I added an extra garlic clove since we love it, and I only had 1/2 a red and 1/2 a green pepper to add I also threw in half a chopped onion, since the leftovers are being made into a quick squash soup, and that’s all that was missing from the other recipe! Thank you for providing TWO different meals with your recipe! Next time I might roast even longer, since I like the crispy bits , Lovely & colourful and nice for something different, have never used rosemary with pumpkin before Made for a nice side dish and a change from potatoes Thanks for posting!
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Steps
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1
Done
|
Peel and Discard Seeds of the Squash. |
|
2
Done
|
Clean Out Peppers |
|
3
Done
|
Cube Vegetables in Small Dice and Place in Large Bowl. |
|
4
Done
|
Peel and Mince Garlic and Add to Squash. |
|
5
Done
|
Add the Oil, Rosemary, Cheese, Salt and Pepper. |
|
6
Done
|
Mix All Together Well and Place in a Greased Baking Dish. |
|
7
Done
|
Bake Uncovered at 350f For 1 Hour. |
