Rosemary Roasted Butternut Squash

This simple dish has great flavors and warmth for the fall–perfect for any dinner or a side dish for Thanksgiving.

Serves 4

1 medium butternut squash, peeled, seeded and cut into 3/4″ cubes
1 medium carrot, peeled and cut into 1/2″ cubes
1 small onion, peeled and chopped
1 1/2 TBS fresh rosemary, chopped
2 TBS extra virgin olive oil
salt and pepper

Preheat oven to 400 degrees. In a medium bowl, toss ingredients together until evenly coated with oil and herbs. Season with salt and pepper. Place evenly on a non-stick baking sheet and roast until tender, about 30 minutes.
Western Wake Farmers’ Market


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