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Organic Roasted Winter Squash with Rosemary

Organic Roasted Winter Squash with Rosemary
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Appetizer

Organic Roasted Winter Squash with Rosemary

Serves: 8

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 Melissas organic garlic cut in half
2 tablespoons Napa Valley organic olive oil
1 package Bon Apptit organic rosemary
1/4 teaspoon kosher salt
1/2 teaspoon Pepper

Directions

Preheat oven to 375 Fahrenheit.

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 to 45 minutes, until tender.

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