Roasted Rosemary Butternut Squash

From: Fine Cooking

3 cups 3/4 “ diced peeled butternut squash
(2lbs) 4 medium shallots
2 Tbl Extra Virgin Olive Oil
1 Tbl chopped fresh Rosemary
1 tsp Kosher salt
1/2 tsp Sugar
1/2 tsp pepper

Place rack in the center of your oven and pre-heat to 450 degrees. Place squash on sheet cake pan with raised sides.Peel and quarter shallots, add to squash then drizzle with Olive Oil. Toss to coat. Mix together chopped Rosemary, sugar, salt and pepper then sprinkle over squash. Toss to coat then spread to an even layer on pan. Place in oven and roast for 20 mins. Remove from oven and turn with a spatula. Return to oven and roast for an additional 10-15 mins or until vegetables are tender and lightly browned. Season to taste with additional salt and pepper.

-Cheryl