- Preparation time
- Cooking time
- 2 lb 1 kg Squash
- 4 tablespoons 4 tablespoons Extra Virgin Olive Oil
- 4 cloves 4 cloves peeled and sliced Garlic
- 1 bunch 1 bunch fresh Rosemary
- 1 teaspoon 1 teaspoon Salt
Wash accurately the skin of the squash, and clean the squash from the seeds but do not peel it. Slice the squash lenghtway and lay it into a non stick roasting tin.
Season with salt, extra virgin olive oil and spread the garlic slices and the rosemary leaves all over.
Roast in preheated oven 200°C/390°F for 20 minutes, or until softened and gently golden.
This budget friendly fall recipe is ridiculously easy and quick. Besides that, it’s warmness and brightness really shows off. It’s a fantastic side plate for any day or for many occasion, that will take really no effort.
If you do not like rosemary, you can try the same recipe using a mix of sage and thyme.