Baked butternut squash with rosemary

Ingredients for 2 servings:

• 1 small butternut squash or a medium-sized
• 2 cloves garlic
• 2 tbsp olive oil
• 2 sprigs rosemary
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Simple and vegetarian, low carb

Wash the butternut squash and halve lengthwise. Remove the core. Score the flesh into diamond shapes. Peel the garlic and thinly slice or finely chop, if desired, and distribute it between the squash halves. If you like, you can also simply press the clove and place it on the squash (then you will need three cloves per squash half). Drizzle the squash halves with olive oil, if desired, and arrange the rosemary sprigs on top. Finally, lightly salt, preferably using a salt mill. Wrap the halves in aluminum foil and bake in the oven at a low temperature of 100 degrees Celsius (convection oven). Depending on the size of the squash, the baking time may be longer. Perfect as a side dish for pan-fried dishes such as chops, steak, schnitzel, etc.