Recipes: Side Dishes

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Roasted Butternut Squash with Orange-Rosemary Oil

Recipe courtesy of Chef Keith Snow of


  • 2 organic oranges
  • Handful of fresh rosemary
  • 1/2 cup extra-virgin olive oil
  • 1 large butternut squash
  • Kosher salt
  • Black pepper


  1. Saute zest of 2 organic oranges and small handful of fresh rosemary in 1/2 cup of extra virgin olive oil.
  2. Let that simmer for a few minutes.
  3. Peel the squash and chop into course, rustic pieces.
  4. Pour pieces into baking dish or gratin.
  5. Drizzle orange-rosemary oil over the squash.
  6. Add fresh cracked black pepper and sprinkle with kosher salt.
  7. Roast in a preheated 375º F oven for about 35 minutes.

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