Rosemary & Garlic Butternut Squash
Serves 415 mins prep45 mins cook
Delicious rosemary and garlic butternut squash served with an avocado-parmesan whip. A perfect side dish that’s roasted to perfection and topped with almonds and scallions.
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What you need
Instructions
1: Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside. 2: Make the oil. Add the olive oil and garlic together into a small bowl and mix. 3: Add the squash to the sheet pan, brush the tops with the oil, then season with the salt, rosemary, and pepper. Bake for 45 minutes, flipping to each side every 15 minutes. 4: While the squash roasts, make the whip. Add all ingredients for the whip to a food processor or blender and process until smooth. 5: Top the squash with the whip, almonds, scallions, and parmesan cheese.View original recipe