Roasted Butternut Squash With Shallots

1. 1

   Square off ends and cut squash in two, just above bulbous part.

2. 2

   Stand sections on flat ends and use sharp knife (or vegetable peeler) to remove outer peel, slicing from top to bottom.

3. 3

   Cut rounded end in half lengthwise and scoop out seeds.

4. 4

   Cut squash into uniform 3/4 inch cubes so they'll cook evenly.

5. 5

   Position rack in center of oven and heat to 450F.

6. 6

   In a bowl combine squash and shallots and toss to mix.

7. 7

   In a small bowl combine olive oil, rosemary, salt, brown sugar and pepper.

8. 8

   Mix well.

9. 9

   Pour oil mixture over squash in bowl and toss well to coat all.

10. 10

    Put squash mixture onto heavy duty rimmed baking sheet.

11. 11

    Distribute vegetables evenly on baking sheet.

12. 12

    Roast for 20 minutes.

13. 13

    Stir, then continue roasting until vegetables are tender and lightly browned, 10-15 minutes more.

14. 14

    Serves four.

* Per serving · 4 servings · Values may vary.

No additional tips available.