Caramelized Winter Squash with Lemon-Rosemary Topping
Savory & sweet caramelized squash with fresh flavors of fall. A perfect side dish for roasted chicken.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 6 1x
Ingredients
Scale
- 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
Instructions
- 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.