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101 Words Wed. | Oven Roasted Butternut Squash & Onions With Rosemary

For me, the simplest dishes have the most flavor. They’re the kind of creations where the cook graciously steps aside allowing the ingredients to come forward and take the credit. Like oven roasted butternut squash. It’s warm, comforting and everything that’s beautifully suited for November. Hearty cubes of squash and chunks of onion lightly coated in olive oil. A quick dusting of salt and pepper then off to the oven to carmalize to perfection. Add a splash of melted butter plus a hint of rosemary at the finish and let the dish speak for itself. Proving that simple is simply delicious.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers

kitchenriffs - Great combination of flavors, looks great, and I’ll bet it tastes great. Good stuff – thanks.

the food dude - Very simple, yet must be so delicious! Great photos!

Lynn Lekander - Christopher – this looks absolutely delicious! I’ve got some squash that I had been thinking might be good roasted – you just confirmed it!

RChristopher - Thanks Lynn. It was very tasty. Hope you had a wonderful Thanksgiving. :^)

Stephanie @ okie dokie artichokie - I couldn’t agree with you more — the simplest dishes yield the tastiest ones. For Thanksgiving I roasted brussels sprouts, carrots, and beets with olive oil, salt, and pepper and they were the most flavorful and delicious bites on the plate that evening. I love meals that require little else than a carefree pinch of this and that.

Molly - I roasted a butternut squash with a miso mixture a few months back, but rosemary seems much more appropriate for the winter time, doesn’t it?