Note: this piece first appeared in the November 2007 issue of Clark Wellness ForkBytes.
Serves 4
1 whole butternut squash
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh rosemary
Preheat the oven to 350°F.
Peel the butternut squash, remove the seeds, and cut into bite-sized pieces. Place the squash in a large roasting pan and add olive oil, salt, pepper, and rosemary. Toss to coat well. Roast in preheated oven about 45 minutes or until tender, stirring occasionally. Serve warm.
