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Butternut Squash with Tomatoes and Rosemary


1 medium butternut squash, peeled and sliced into ½ inch thick slices
4 Tbs. extra-virgin olive oil, or as needed
Salt and ground pepper to taste
1 yellow onion, chopped
3-5 garlic cloves, chopped
3 cups tomatoes, diced
Pinch of sugar
1-2 tsp minced fresh rosemary


  1. Heat 3 Tbs. of oil in large nonstick pan over medium-high heat.
  2. In batches, lightly sauté the squash in a single layer, turning once, until lightly browned and just tender, about 6 minutes total.
  3. Season with salt and pepper, and transfer to a platter with slotted spoon.
  4. Return the pan to medium heat and sauté the onion, adding more oil if needed, until the onion is softened, about 5 minutes.
  5. Add the garlic and cook until fragrant, about 1 minute, then add the tomatoes and season to taste with salt, pepper, and sugar.
  6. Continue to cook, stirring occasionally, until the tomatoes break down and the mixture has formed a saucelike consistency, 15-20 minutes.
  7. Add rosemary and remove from heat.
  8. Preheat oven to 350. Arrange squash in the bottom of a 12 inch square or 13×9 inch rectangular baking dish with 3 inch sides.
  9. Top with 1/3 of sauce and repeat with 2 more layers, ending with sauce. Drizzle the remaining 1 Tbs. of olive oil.
  10. Bake until the top is lightly glazed and browned in spots and the pumpkin is tender when pierced with a knife, 35-45 minutes, checking after 25.

Serve hot or at room temp.