Einat's Roasted Squash Recipe
Years ago our neighbors had us for Shabbat and she made this delicious roasted squash. I’ve made it many times over the years, though not in the last few. Rosh Hashanah is in a couple of weeks and we’re hosting a vegetarian this year, so I want to make sure there are filling and delicious options on the table. Thus, the squash is entering the rotation again.
It's simple, and the way it caramelizes with the rosemary is just divine.
1 acorn squash and 1 butternut squash, cut into slices or wedges
Toss in olive oil or spray
Sprinkle with kosher salt, pepper, and rosemary
Place in a 400° oven on one large or two small cookie sheets lined with parchment
25 to 35 minutes, flipping halfway through
They should be caramelized and tender.