Squash ~ Roasted, Rosemary & Shallots

By Snook

Ingredients

• 3 cups 3/4-inch-diced, peeled butternut squash (from about a 2-lb. squash)
• 4 medium shallots
• 2 Tbs. extra-virgin olive oil
• 1 tsp. chopped fresh rosemary
• 1 tsp. kosher salt
• 1/2 tsp. granulated sugar
• 1/2 tsp. freshly ground black pepper

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 450°F.

Put the squash on a heavy-duty rimmed baking sheet. Peel and quarter each shallot and add them to the squash. Drizzle the oil over the vegetables; toss to coat. Sprinkle the rosemary, salt, sugar, and pepper over the squash; toss to coat.

Distribute the vegetables evenly on the baking sheet. Roast for 20 minutes. Stir, then continue roasting until the vegetables are tender and lightly browned, 10 to 15 minutes more. Before serving, taste and season with more salt if needed.