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Butternut squash with Rosemary and walnuts

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Butternut squash with Rosemary and walnuts

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A perfect, fragrant side dish of butternut squash with rosemary and walnuts is simple and delicious. The fragrance in the kitchen when roasting this screams holidays, fall, and thanksgiving!

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Preheat oven to 375 degrees.

Peel and dice up one butternut squash into 1 inch, bite sized, cubes and put into a bowl. Add 1/4 cup of crushed walnuts to the bowl. Salt and pepper the squash then drizzle with olive oil. Toss to combine.

IMG_3568Put the squash mixture in a baking dish and lay two sprigs of rosemary over the top. Place in the preheated oven and roast for about 30 minutes. The rosemary will be crisped up and the walnuts toasted.

Serve with a drizzle of good quality olive oil and a sprinkling of Parmesan cheese.

-Justin and Amber

Butternut squash with Rosemary and walnuts
Recipe Type: Side
Cuisine: Italian
Author: Justin
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 Butternut squash
  • 1/4 cup chopped walnuts
  • 2 sprigs of rosemary
  • olive oil
  • salt and pepper to taste
  • Parmesan cheese to garnish
Instructions
  1. Preheat oven to 375 degrees.
  2. Peel and dice up one butternut squash into 1 inch, bite sized, cubes and put into a bowl. Add 1/4 cup of crushed walnuts to the bowl. Salt and pepper the squash then drizzle with olive oil. Toss to combine.
  3. Put the squash mixture in a baking dish and lay two sprigs of rosemary over the top. Place in the preheated oven and roast for about 30 minutes. The rosemary will be crisped up and the walnuts toasted.
  4. Serve with a drizzle of good quality olive oil and a sprinkling of Parmesan cheese.
  5. Enjoy!

 

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Justin

I'm Justin: food blogger and coffee addict. I live in Southern Ohio, cooking up great food and adventures.

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