Just in time for Fall.
If you are a Butternut squash and rosemary fan, this is a must try.
It was amazing tasting, aromatic, and my kids loved it.
2 butternut squash, peeled, gutted, and cut into 1 inch cubes
2 Tablespoons coconut oil
3 Sprigs of fresh rosemary
Sea Salt to taste
Heat oven to 425*. Place squash and two sprigs of rosemary in a large mixing bowl, and toss to coat with 1.5 Tablespoons of coconut oil.
Place uncovered in oven in foil lined baking dish or sheet with edges.
Bake for 15 minutes, stir, and bake for an additional 10-15 minutes until squash is fork tender.
Heat remaining coconut oil in a small frying pan, and once hot, add rosemary. Cook until just before the rosemary begins to crisp. Pour over cooked squash, salt to taste, and gently toss. Serve warm.
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