- Serves: 8 to 10
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 4 1/2 pounds winter squash (see note)
- 1/2 cup olive oil
- 2 teaspoons ground rosemary
- 1 teaspoon black pepper
- 1 teaspoon salt
Directions
Preheat oven to 400° F.
Trim off tops and bottoms of squash. Cut squash in half and remove seeds. Cut acorn squash lengthwise into wedges about 1-inch thick. Slice delicata squash into 2-inch chunks.
Toss squash pieces with oil, rosemary, pepper and salt. Roast on a baking sheet until lightly browned and soft, about 20 minutes.
Special notes:
The PCC Deli prefers to use delicata and acorn squash but any seasonal squash will do.
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