2 medium butternut squash

2 tbsp olive oil

Salt and pepper, to taste

1 1/4 cups Dorothy Lynch Dressing & Condiment

1/4 cup chopped fresh rosemary

1/2 cup chopped pecans

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Preheat oven to 425°F (220°C).
Peel the butternut squash and cut in half lengthwise. Remove seeds.
Place each squash half cut side down on a parchment-lined baking sheet.
Make thin slices across each squash half, stopping before cutting all the way through.
Brush squash with olive oil and season with salt and pepper.
Roast in the oven for 25–30 minutes until squash begins to soften.
Remove from oven, drizzle with Dorothy Lynch dressing, and sprinkle with rosemary.
Return to oven and roast another 20–25 minutes until tender and caramelized.
Top with chopped pecans before serving.

Swap pecans with walnuts or hazelnuts for variation.

Thyme can be used instead of rosemary.

Add Parmesan cheese for a savory twist.

Drizzle honey or maple syrup before serving for extra sweetness.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in oven at 350°F (175°C) for best texture.