Roasted Acorn Squash with Rosemary
Roasted acorn squash with rosemary is a simple, flavorful side dish that combines the sweetness of acorn squash with the aromatic touch of rosemary.
Ingredients
- 6 cups acorn squash (cubed)
- 2 Tbsp olive oil
- 2 tsp rosemary
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp coarse ground pepper
Instructions
- Preheat the oven to 475 degrees Fahrenheit.
- Place acorn squash cubes on a large cookie sheet with raised edges.
- Drizzle olive oil over the acorn squash. Toss to coat.
- Sprinkle the rosemary, garlic powder, onion powder, salt, and pepper over the acorn squash. Toss to coat.
- Spread the acorn squash pieces out evenly over the cookie sheet. Place in the oven and cook for 10 minutes. After 10 minutes, flip the squash pieces over and cook for another 5 - 10 minutes or until the squash is fork-tender.
Notes
This recipe is courtesy o Alea Millham from Premeditated Leftovers.