Name: Crispy Butternut Squash
Ingredients: 2 pounds butternut squash {peeled, seeded, and cut into 1-inch cubes}; 2 tbsp olive oil; 1 tsp kosher salt; 6 cloves garlic {peeled}; 2 sprigs fresh rosemary; 1 tsp parsley {dried}

Ingredients

Scale

2 pounds butternut squash {peeled, seeded, and cut into 1-inch cubes}
2 tbsp olive oil
1 tsp kosher salt
6 cloves garlic {peeled}
2 sprigs fresh rosemary
1 tsp parsley {dried}

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 435˚F and place a rack on the lowest setting.
Combine squash, olive oil, parsley, salt, and garlic cloves in a bowl. Toss to coat.

2 pounds butternut squash,2 tbsp olive oil,1 tsp kosher salt,1 tsp parsley,6 cloves garlic
Add the butternut squash cubes onto a rimmed baking sheet and spread the veggies around to give them space. Add the rosemary sprigs.

2 sprigs fresh rosemary
Bake for 15 minutes. Stir, and bake for another 8-12 minutes depending on your desired level of crisp.