Rosemary Roasted Butternut Squash

Serving: 4 Total: 40 mins

Ingredients

• 1 butternut squash, precut or peeled and cubed (approximated 2lbs)
• 3-6 cloves of garlic cut in a half 
• 2 sprigs fresh rosemary, finely chopped (or 1tsp dry)
• Tarragon and thyme (1tsp each) Fresh tarragon is divine if available 
• 2 tablespoon of butter to taste

Preparation 

• Preheat open to 400° 
• Mix ingredients in a bowl to coat squash with mixture
• Spread out on a sheet pan
• cook for 40 minutes until squash is caramelized and golden brown

Alternative: Can also add coarsely chopped onions, mushrooms, and/or eggplants. Be Creative!

This is Dr. Don Approved Recipe