Caramelized Winter Squash with Lemon-Rosemary Topping

Savory & sweet caramelized squash with fresh flavors of fall. A perfect side dish for roasted chicken.


  • 2 tablespoons pine nuts
  • 2 teaspoons fresh rosemary, minced
  • 2 teaspoons fresh lemon peel, minced
  • 12 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 2 lbs peeled winter squash, cut into 1/2 – inch cubes
  • Salt & pepper to taste


  1. Toast the pine nuts and set aside.
  2. Combine rosemary, lemon peel, and garlic in a small bowl. Add just enough lemon juice to moisten. Stir to combine. Crush the ingredients together with the back of your spoon to make a little paste.
  3. Heat the olive oil in a large non-stick skillet with a lid. When oil is hot, add the squash. Sprinkle with salt and stir until coated with oil and salt.
  4. Cover with lid and cook, without stirring, for 2 minutes. Remove lid and stir the squash – it should be caramelizing. Cover and continue cooking, checking the squash every couple of minutes to make sure it’s caramelized, not burning! Cook until the squash is just tender, about 5 minutes.
  5. Sprinkle rosemary mixture and the remaining lemon juice over the squash. Toss to coat. Add salt & pepper to taste.
  6. Transfer to a serving dish, top with toasted pine nuts and serve.