Rosemary Roasted Squash

What else can we do with all the squash and sweet potatoes we have at this time of year?! Well, here is another dish that I tried at Whole Foods, that I cooked on my own and it turned out delightful.

One more squash to use
Something a little lighter?
A winter salad.

Ingredients:

• One squash. The medium to large kind. I think any type will do!
• One medium onion, chopped
  
• 1 Tbsp of chopped, fresh Rosemary
• 3 Tbsp butter or ghee
• salt and pepper to taste

1. Preheat oven to 400F.
2. Melt ghee in a 9x13 pan on top of the stove.
3. Cut the squash in half and bake it for 20 minutes, or microwave it for five to soften the skin enough to remove it. Remove the seeds and cube the squash.
4. In a bowl, mix together the chopped onion, rosemary and salt and pepper. Add the squash and toss.
5. Add this mixture to the pan with the melted ghee and bake, uncovered for 40 minutes. Serve warm or room temperature.

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