Ingredients
1 medium butternut squash, peeled, seeded, and cut into 3/4 inch cubes
1 medium carrot, peeled and cut into 1/2 inch cubes
1 small onion, peeled and chopped
1 1/2 tablespoon fresh rosemary, chopped
2 tablespoons extra virgin olive oil
Sea salt, to taste
Ground pepper, to taste
Preparation
Preheat oven to 400°F. In a medium bowl, toss butternut squash, carrot, onion, rosemary, and olive oil together until evenly coated with oil and herbs. Season with salt and pepper. Place evenly on a non-stick baking sheet and roast until tender, about 1/2 hour.
