Squash is an excellent addition to the garden as it is a very low-maintenance and hands-off plant to grow. It also stores very well and can be enjoyed throughout the winter. This simple roasted squash with rosemary and parmesan is a great side dish. It is also a relatively hands-off recipe.
Growing Winter Squash
Due to the layout of my garden, I don’t have a lot of space for sprawling squash plants. I like to pick varieties that vine less and form more of a bush similar to zucchini. In my experience, this tends to be varieties such as acorn or delicata squash. This post has more details on the winter squash I grew this season. These varieties can store well into the winter and allow you to extend the amount of time you can eat from your garden. Storage into the winter has been something that I’ve tried to keep in mind as I plan out my garden every season.
Simple Roasted Squash Recipe
After peeling and dicing the squash, I toss it with some oil, salt and pepper before roasting it in the oven. I like to add the fresh rosemary towards the end and then top it with parmesan cheese when it comes out of the oven. This recipe is fairly hands-off allowing you to pull together the other elements of the meal while it roasts in the oven
I hope you enjoy this simple roasted squash recipe. Leave a comment below with how you like to cook squash.
- 3 cups peeled and diced squash approximately 1 butternut squash, 1-2 acorn or 2 delicata
- 1 tbsp olive oil
- 1 pinch kosher salt
- freshly ground pepper
- 1 tsp finely diced fresh rosemary
- 2 tbsp finely grated parmesan cheese
- Preheat oven to 400 F.
- Peel and dice squash into 1/2-inch cubes. Toss the squash with oil, salt and pepper and spread evenly on a parchment-lined baking tray.
- Allow the squash to roast for 25 to 30 minutes, checking to ensure that they squash is cooked through. Remove from the oven and add rosemary and parmesan cheese.