1 butternut squash
1 red onion
2-3 tbs. Olive oil
Fresh ground pepper
Fresh or dried rosemary
Wash outside of squash thoroughly. Slice off ends of squash and then slice it down the middle lengthwise. Scoop out all seeds. No need to peel squash, then cut up squash in chunks or slices whichever you prefer. Place in roasting pan and drizzle w/olive oil, salt, pepper and rosemary (and optional cinnamon). Mix so all squash is slightly coated. Place in 400 degree oven and bake for 15-20 minutes. Meanwhile cut up onion in thin slices and slice tomato. Add tomato and onion to pan after first 20 minutes mix in and cook for another 20-30 minutes until done. Turn squash mixture a few times to prevent sticking to bottom of pan. Can also add a little water if you prefer to prevent sticking too. Enjoy!
Variation: for a sweeter seasonal recipe (winter)
Roasted butternut or acorn squash w/pineapple, pear and hazelnuts
De-seed and cut up squash into chunks
Cut up fresh pineapple and a pear into chunks (or can use can of pineapple chunks)
Cut hazelnuts in ½
Mix all together w/a little olive oil, sea salt and black pepper, cinnamon.
Bake covered w/tin foil in baking dish @ 400 degree oven for 45 minutes-1 hr or until desired tenderness, stir occasionally while cooking. Can remove foil for last 15 minutes to brown things up if you like.