Weekly Basket #18
October 18, 2018
Clockwise from the top left corner: Parsley, scallions, watermelon and easter egg radish, carrots, baby chard, kale and spinach mix, butternut squash, rosemary, salad turnip, red cabbage from Red Soil Organics, beets, plum and cherry tomatoes and garlic.
1 Butternut squash, peeled and seeds removed
3 tbsp melted butter
1/8 cup brown sugar
2 tsp fresh rosemary
salt and pepper
Caramelized Butternut Squash with Rosemary
Preheat oven to 400 F. Cut the squash into uniform cubes about 1 1/2" in size. Spread the cubes on a baking sheet and cover with melted butter, sugar, rosemary, salt and pepper. Toss lightly with hands to mix. Roast for about 50 minutes, turning every so often, until the squash is tender and the sugar has caramelized. Serve warm.