Friday, it will be week five of get active..........hmmmm. I had a rest week, so I'm off the hook.
Don't forget about the Amazing Grass Giveaway!
One of the many things that I look forward to about fall, is the squash. Spaghetti, acorn, butternut, you name it, and I will eat it. At least until Christmastime, but that's another post.
This is one of our favorite veggie side dishes, Mike found it, in all places, in US Airways Magazine. We make it often in the fall, and we had a request for it for last Thanksgiving's menu. I made it tonight, and doubled the recipe, because I have to have leftovers.
Roasted Rosemary Butternut Squash and Shallots
3 cups peeled and cubed squash (I use a potato peeler to get the rind off, works really well).
4 medium shallots, sliced thin
1 tsp dried rosemary (even better fresh)
1 tsp kosher salt
1/2 tsp ground pepper
Toss everything. I let it sit for about 15 minutes before tossing it onto a cookie sheet, and roasting at 450 degrees for 30 minutes. Stir it around, then roast for another 20 minutes or so. The edges should be browned, but not crispy.
I'm going to eat some leftovers....