Roasted Rosemary Butternut Squash and Shallots

3 cups 3/4 -inch diced butternut squash (from a 2-pound squash)
4 medium shallots, cut into quarters
2 tablespoons extra-virgin olive oil
1 teaspoon finely chopped rosemary
1 teaspoon coarse kosher salt, plus more to taste
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper


Position a rack in the center of the oven and preheat the oven to 450 degrees.

Distribute the diced squash and quartered shallots in an even layer on a large rimmed baking sheet. Drizzle the olive oil over them and toss to coat evenly. Sprinkle the rosemary, salt, sugar and pepper over the vegetables and toss to coat. Roast for 20 minutes, stir the vegetables and continue roasting for 10 to 15 minutes, or until all the vegetables are tender and lightly browned. Adjust seasoning to taste and serve hot.

Note: To double the recipe, use 2 baking sheets; if roasting both sheets simultaneously, increase the final roasting time to 20 to 25 minutes.

This can be made several hours ahead and reheated just before serving.

From The Washington Post, citing Fine Cooking.