Savory & sweet caramelized squash with fresh flavors of fall. A perfect side dish for roasted chicken.
Author:adapted from How To Pick A Peach
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 mins
2 tablespoons pine nuts
2 teaspoons fresh rosemary, minced
2 teaspoons fresh lemon peel, minced
1 – 2 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
Toast the pine nuts and set aside.
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.
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.
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.
Sprinkle rosemary mixture and the remaining lemon juice over the squash. Toss to coat. Add salt & pepper to taste.
Transfer to a serving dish, top with toasted pine nuts and serve.