Monday, October 19, 2015

Herb-Roasted Pumpkin (or Squash)

I buy packages of pre-cut (and peeled) pumpkin or squash here at the local stores.  (In Italy, "Zucca" means pumpkin but is interchangeable for any kind of yellow/orange squash.  I believe the above is actually butternut squash).  I used part of the raw squash to make the Pumpkin Spice White Hot Chocolate  and needed to use the rest.  One day for dinner, I made one of our fam's favorite pasta dishes,  and roasted this as a side as the pasta was cooking.  The two dishes went so well together!  I used fresh rosemary and sage, because they are prolific in my yard.
Herb-Roasted Pumpkin (or Squash)
by What A Dish!

raw squash or cooking pumpkin, peeled, seeded and cubed (look for pre-cut squash at the store... totally worth it!)
fresh rosemary
fresh sage leaves
olive oil
salt and pepper

1.  Pre-heat oven to 400 degrees.  Drizzle some olive oil on a baking or cookie sheet.  Place the squash and herbs on the baking sheet and drizzle with a little more oil.  Sprinkle with salt and a little pepper.  Roast for 20-40 minutes, or until tender and some pieces are a bit browned (toss a few times during roasting).  Eat as-is, as a side dish, or add to a pasta dish.

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