ROASTED BUTTERNUT SQUASH TWO WAYS: SAVORY & SWEET

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INGREDIENTS 

• 1 Medium sized butternut squash
• 1 Head of garlic
• 1 Pomegranate, seeded
• 4 Sprigs of rosemary 
• Indian curry seasoning
• Pumpkin pie spice
• Kosher salt
• Cracked black pepper
• Extra virgin olive oil
• Aged balasmic vinegar 

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Directions:

1. Cut butternut squash in 1/2 on the bias (long ways). Deseed. 
2. Peel off the skin.
3. Chop up into 1 inch segments. 
4. Chop squash into one inch cubes. Place into two small sized sheet pans. 
5. De-stem 4 sprigs of rosemary.
6. Finely chop the rosemary.
7. Peel all the garlic cloves, keep whole.
8. Next, add in the chopped rosemary to both sheet pans, divide evenly.
9. For the savory squash add in the garlic cloves, Indian spice mix, Kosher salt, and cracked black pepper.  
10. Top both with extra virgin olive oil.
11. For the sweet squash add in the pumpkin spice, salt and pepper.
12. Toss both sheet pans of squash, distribute ingredients evenly. 
13. Place both sheet pans in a pre-heated 400 degree oven. Bake for 40 minutes, tossing the squash half way through the cooking process. 

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SWEET: Roasted butternut squash baked with fresh rosemary and pumpkin pie spice. Topped with seeded pomegranate and aged balsamic vinegar.

SAVORY: Roasted butternut squash baked with fresh rosemary, whole garlic cloves, and indian spice. 

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SHOP THE RECIPE:

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