Saturday, June 21, 2014

Butternut Squash with Rosemary Tomatoes

Baked butternut squash delivers a sweet soft melt in your mouth flavor that is simply irresistible.  In this Italian recipe, butternut squash is first brown on the pan then baked in the oven with a tomato-rosemary sauce to make a delightful vegetarian meal or side dish.

Servings: 2
Prep Time: 10 minutes
Cooking Time: 45 minutes


4 Teaspoons Olive Oil divided
1 lb. Butternut Squash (peeled and cut into 2 inch cubes)
1 Medium Yellow Onion chopped
3 Garlic Cloves minced
3 Sprigs Fresh Rosemary stems discarded
14 oz Can Diced Tomatoes
1/4 Teaspoon Sugar
Salt and Freshly Ground Pepper

Preheat the oven to 350 degrees Fahrenheit.

Place a large skillet over medium high heat on the stove top.  Add the olive oil to the pan.   When the oil is hot add the butternut squash cubes to the pan to slightly brown each side (about 30-45 seconds per side.  Transfer the butternut squash to a rimmed baking sheet lined with aluminum foil.  Place the butternut squash into the oven to bake for 20 minutes.

While the butternut squash bakes, add the remaining olive oil to the same skillet over medium heat.  Add the onions to the pan and sauté until soft (about 5 minute).  Add the garlic and rosemary and sauté until fragrant (about 1 minute).  Add the tomatoes and sugar to the pan.  Season with salt and freshly ground pepper.  Stir the ingredients, lower the heat to low and let simmer for 5-8 minutes.  Set aside.

After 20 minutes remove the butternut squash from the oven.  Add the tomato rosemary mixture over the butternut squash and return the combined ingredients to the oven to bake for another 15-20 minutes.

Serve and enjoy.

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