Butternut!

Squash, that is.  I had a small butternut squash that I decided to roast for dinner.  I preheated the oven to 375.  I nuked the squash for about 3 minutes to soften it enough to cut and peel easily.  Meanwhile, I sliced up a red onion into large chunks, and put them into a roasting pan.  I then seeded the squash, peeled and sliced it into big chunks, and put it into the roasting pan as well.  I poured over some olive oil, and seasoned with salt, pepper and rosemary, and tossed it all together.  I covered the roasting pan with foil, and popped it into the oven.  I roasted the squash for 30 minutes, stirring occasionally, and turning the heat up to 400 at some point because it seemed to be cooking slowly. 

What a wonderful dish!  Both squash and onion were melty-soft but not burned, and so sweet!  I loved the herbaceous note added by the rosemary!  Easy, too!

I’m sure I’ve seen recipes for roasted squash before, there is nothing particularly new about this preparation.  I didn’t look it up though; I just prepared and enjoyed it.