Tuscan Roasted Butternut Squash with Rosemary — Zucca al Forno con Rosmarino Toscana
Tuscan oven-roasted butternut squash wedges seasoned with rosemary, garlic, and chilli flakes, finished with grated parmigiano and a drizzle of grassy olive oil for the autumn farmhouse side that becomes a vegetable main with bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut 640g butternut squash into 1cm wedges. Halve 8 garlic cloves skin-on. Pick leaves from 4 rosemary sprigs. In a bowl, toss squash with 6 tbsp olive oil, garlic, rosemary, 1 tsp chilli flakes, 1 tsp salt, and 0.5 tsp pepper until evenly coated.
Roast 1
Preheat oven to 200C. Spread squash on two baking trays in a single layer with cut sides down. Roast 15 minutes without disturbing until the undersides begin to caramelize deeply.
Roast 2
Turn squash wedges over and roast 7 minutes more at 200C until the second side is deeply golden and flesh is tender when pierced with a knife.
Finish
While squash roasts final 7 minutes, lightly toast 120g country bread slices. Squeeze roasted garlic from skins onto the warm bread. Scatter 40g grated parmigiano over hot squash so it melts slightly into the wedges.
Plate
Arrange squash on warm shallow plates alongside toasted bread. Scatter 2 tbsp parsley over squash, drizzle with 2 tsp grassy olive oil, finish with a pinch of flaky salt, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.