Although it is another warm day, the evenings have been cool enough for me to turn on my oven. The other night I roasted a whole butternut squash in two batches plus 1/2 of an acorn squash and made not only dinner but also lunch for the following day.
1/2 butternut squash
1/2 acorn squash
1 red onion
salt & pepper
Preheat oven to 400 degrees. Cut everything in bite size pieces and the onions into thick rings. Roast on a foil lined baking sheet for about 30 minutes. Add rosemary in the last 5 minutes of cooking. There will be leftovers if cooking for one but they reuse well. This is a good amount for 2!
I had this with a pork tenderloin while playing somewhat-oldie-but-goodie Massive Attack's spring 2010 album Heligoland (they recently came to LA's Gibson Ampitheater but I missed it):
At the same time, I used the other half of the butternut squash to make this....
Butternut squash (cut into bite sized pieces)
sundried tomatoes, chopped
fresh parsley, chopped
drizzle olive oil
drizzle apple cider vinegar