Butternut Squash (Roasted)
Adapted from: Sugar in the Raw
2 Tablespoons olive oil
1 Tablespoon fresh rosemary
1 tablespoon brown sugar
Cut the butternut squash into 1 inch cubes.
Coat the squash with the olive oil. Mix together the sugar, rosemary,
salt and pepper and toss with the squash.
Place in a shallow roasting pan and roast in a 375°F oven until the
squash is tender.
Watch carefully so that the squash doesn't burn.