PCC Roasted Squash

PCC Roasted Squash

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  • 4 1/2 pounds winter squash (see note)
  • 1/2 cup olive oil
  • 2 teaspoons ground rosemary
  • 1 teaspoon black pepper
  • 1 teaspoon salt


Preheat oven to 400° F.

Trim off tops and bottoms of squash. Cut squash in half and remove seeds. Cut acorn squash lengthwise into wedges about 1-inch thick. Slice delicata squash into 2-inch chunks.

Toss squash pieces with oil, rosemary, pepper and salt. Roast on a baking sheet until lightly browned and soft, about 20 minutes.

Special notes:

The PCC Deli prefers to use delicata and acorn squash but any seasonal squash will do.

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