Organic Roasted Winter Squash with Rosemary

Serves 8

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imply roasting winter squash is one of the tastiest and easiest ways to prepare it. This versatile recipe can easily be halved and works well as a side dish for chicken, fish, meat or any vegetarian protein. The skin is edible, so don’t worry about peeling the gourds.

Ingredients:

• 1 medium organic butternut squash, halved lengthwise, seeded, sliced into ˝-inch thick wedges
• 1 medium organic acorn squash, halved lengthwise, seeded, sliced into ˝-inch thick wedges
• 1 head Melissa’s organic garlic cut in half
• 2 tablespoons Napa Valley organic olive oil
• 1 package Bon Appétit organic rosemary
• 1/4 teaspoon kosher salt
• 1/2 teaspoon pepper

Instructions:


1. Preheat oven to 375° Fahrenheit.

2. Arrange cut squash in a single layer on two baking sheets. Rub tops of squash with the cut side of the garlic head. Choose two sprigs of rosemary with leafy tips. Dip tips in olive oil and lightly coat both sides of the squash with it. Season one side of the squash with salt and pepper. Mince 1 tablespoon of rosemary leaves and sprinkle on squash. Place remaining rosemary sprigs and garlic on the pans. Bake for 35-45 minutes, until tender.

Each 1-cup serving contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 130       4 g     1 g     0 g     0 mg  70 g     27 g     5 g     0 g     2 g     279% DV 65% DV 10% DV 9% DV