Rosemary garlic squash. The onions and garlic caramelize and make the roasted butternut squash flavor even better. I followed the recipe exactly with the exception of dried instead of fresh rosemary. Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle the rosemary, garlic powder, onion powder, salt, and pepper over the acorn squash.
Spread the acorn squash pieces out evenly over the cookie sheet.
Prepare a charcoal grill with medium-hot coals.
You can have Rosemary garlic squash using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Rosemary garlic squash
- It's 1 lb of yellow squash-thinly sliced.
- You need 1/2 tbsp of dried rosemary seasoning.
- You need 2 clove of garlic-minced.
- Prepare pinch of kosher salt.
- It's 1/2 tsp of black pepper.
- You need 1/2 stick of butter.
Place woody rosemary stems directly on the coals. Season to taste with salt and pepper. In a large bowl toss squash with oil until coated well and spread in one layer in pans. Toss butternut squash on baking sheet with olive oil, rosemary, thyme, sage and season with salt and pepper to taste.
Rosemary garlic squash step by step
- Cut squash thinly in circles as much as possible..
- Use either a saute or Dutch oven pan. Place on stovetop and set to medium high heat, melt butter; add garlic and rosemary..
- Mix and stir so the garlic will not burn; add the yellow squash..
- Stir in ingredients; then add salt and pepper, continue to blend all ingredients..
- Then turn down heat to lowest setting. Simmer up to 15 minutes..
Remove from oven add garlic and toss squash with a thin metal spatula. Rosemary, garlic powder and onion powder work well in combination with the other flavors of this bread. That being said, any of these spices may be omitted or substituted. How to Make Rosemary Butternut Squash Bread. Rosemary squash bread is easy to make and doesn't even require a food processor or blender.