Here is a new favorite recipe of mine in the colder months. The flavors of Rosemary and squash marry beautifully and is sweet (with stevia) and rich tasting but very low in fat. Quick to prepare too!
Sweet Roasted Rosemary Dusted Butternut Squash
What's special?
-Low in fat and high in fiber.
-Sugar-Free, Gluten-Free, Egg-Free, Dairy-Free, Nut-Free, Corn-Free.
-Excellent as a cold leftover so you can make it ahead and keep in the fridge up to 4 days.
INGREDIENTS:-3-4 lb butternut squash
-4.5 TB dried rosemary (finely ground in coffee grinder)
-1.5 TB dried rosemary (unground) for garnish
-1.5 TB sea salt
-3/4 tsp ground pepper
-1/2 tsp (just under) NOW stevia powder
- 3TB Extra Virgin Cold-Pressed Olive Oil
PREPARATION:
-Preheat oven to 400 F.
-Peel entire butternut squash and cut off the small rind on top and bottom. Cut off the bottom (round part with seeds) to separate it from rest of squash and remove seeds (to either roast separately or discard).
-Slice the larger part of squash (the head) into approximately 1.5 inch thick cylindric discs (see photos), then cut the bottom seeded section into watermelon shaped slices.
-Combine rosemary, salt, pepper and stevia in a small bowl. Transfer evenly onto a flat surfaced or plate. Pour 3 TB olive oil into a small bowl.
-Coat each slice with oil then generously coat all surfaces with rosemary dust by patting onto plate. Transfer dusted squash into lightly greased baking pan and sprinkle with half of the whole dried rosemary.
-Bake on middle rack for 30 minutes, remove, turn once and sprinkle with remaining rosemary. Return to oven for 20 minutes. Turn oven to Broil (top element on) and lightly brown tops for approximately 7 more minutes (keep a close eye on it to prevent blackening).
Serves approximately 4 people. Mmmmmmmm.
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