Mambo Sprouts

Roasted Butternut Squash with Orange-Rosemary Oil

Recipe courtesy of Chef Keith Snow of www.HarvestEating.com

Ingredients:

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

Directions:

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.