Challenge #44 - Winter Squash Medley

I had and acorn and butternut squash on hand and wanted to make something simple.  So I give you a simple squash medley with rosemary.

Ingredients: 
1 butternut squash
1 acorn squash
1 tbsp coconut oil
3 springs rosemary (1 cut up, 2 left whole)
Sea salt  & pepper (to taste)

Step #1:  Place acorn squash and butternut squash in glass dish whole.  Poke a few holes and bake on 400 until almost tender (About 30-40 mins).  You will start to smell it when it is close to ready.  Poke with fork and see how tender squash is.  I wanted this to be semi-tender.
Step #2:  Remove from oven and let cool.
Step #3: When cool, peel and cube squash.  Throw into baking dish and toss with salt, pepper, coconut oil and rosemary. Don't be afraid to get your hands dirty.  I find they are sometime the best mixing tool!

 

Step #4: Bake on 350 until tender (About 30 mins).  If desired, finish in broiler to brown squash cubes.   Remove whole rosemary sprigs and enjoy.  Be prepared for your house to smell amazing with the rosemary in the oven! 

Please note, you can skip the first couple of steps and start with peeled and cubed squash.  I have mentioned this is previous recipes that I struggle to open the squash when raw.  So this is my little trick to avoid that.  Some stores do sell peeled and cubed squash which can save you lots of time if desired.