Hello Monday: Zippy Rosemary Roasted Squash

 

Happy Monday Besties! Running Daddy and I had an amazing food weekend and I am excited to share one of our Best dishes from this weekend. Today I am linking up with Holly and Sarah for Hello Monday to share my Zippy Rosemary Roasted Squash. 

Fall is my favorite season for food. I love the textures, the spices and the sweetness. There is nothing like fall food. This Zippy Rosemary Roasted Squash is easy, healthy and quick. While I am sharing a version with acorn squash, I did a similar version with a medium-sized sweet potato last week. It would also be amazing with butternut squash. 

Running Daddy and I served this with grilled steak and steamed green beans on Sunday night and we did the sweet potato version with chicken thighs. This is a super versatile side dish that would also work well for the holidays!

Ingredients:

-1 medium acorn squash (substitute medium sweet potato or small butternut squash

-1 teaspoon minced jarred garlic

-1 teaspoon dried rosemary

-3 tablespoons olive oil

-1/2 teaspoon smoked paprika

-1-4 dashes of cayenne pepper

-1/3 cup walnuts

Instructions:

Preheat oven to 400 degrees.

Peel squash (sweet potato or butternut squash), and scoop out seed and strings.

Dice squash into bit side pieces and put into a bowl.

Add garlic, rosemary, olive oil, paprika and cayenne pepper.

Roast the squash for about 15 minutes or until fork tender. Add the walnuts and roast for one minute more. Serve and enjoy!

To make Better add one element of organic or farmers market squash or organic olive oil. To make Best use an organic or farmers market squash with organic olive oil. 

I hope you have the Best week!