Rosemary Butternut Squash
A part of our Americana that many families still honor is to have a home-cooked Sunday dinner. As a culture, we’ve become so busy that it’s a rarity for most to sit down and break bread together. As the days of the week we used to eat as a family have whittled away over the years, Sunday seems to have held strong.
My husband and I are a rare exception in that we try to eat dinner together, cooked at home, almost every night during the week. We don’t have as many restaurant options as we used to, and it helps us to save money for the times when we really feel like going out. I know it’s unrealistic to think that I can always hold this view, but I don’t like using convenience as a reason to eat out. When I eat out, I like a total experience with drinks and conversation and lots of time shared. So even if I have to force myself to get in the kitchen, I try cook as often as I can.
I found an easy side dish recipe – one that I paired with stuffed bell peppers – that was flavorful and hearty and perfect for Sunday dinner. It’s called Rosemary Butternut Squash, and I found it on my Whole Foods app.
- 1 medium butternut squash, peeled, seeded and cut into ¾ inch cubes
- 1 medium carrot, peeled and cut into ½ inch cubes
- 1 small onion, peeled and chopped
- 1 ½ tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 2 tablespoons extra virgin olive oil
- Sea salt, to taste
- Ground pepper, to taste
Pre-heat your oven to 400 degrees. Toss all ingredients together in a large bowl and spread evenly across a non-stick baking sheet. Season with salt and pepper and bake for half an hour or until the squash and carrots are tender.
This healthy side could pair with almost anything (including meat if you must).