4.3
(4)
Your folders
Your folders
Export 3 ingredients for grocery delivery
Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.
Your folders
cookinglight.com
Your folders
foodandwine.com
Your folders
foodnetwork.com
4.9
(24)
Your folders
food.com
4.5
(24)
20 minutes
Your folders
dishingouthealth.com
5.0
(4)
20 minutes
Your folders
ethanchlebowski.com
12 minutes
Your folders
sizzlefish.com
5.0
(1)
45 minutes
Your folders
shelikesfood.com
12 minutes
Your folders
stylishcravings.com
15 minutes
Your folders
smittenkitchen.com
Your folders
epicurious.com
5.0
(66)
Your folders
101cookbooks.com
4.3
(3)
40 minutes
Your folders
kingarthurbaking.com
4.6
(29)
50 minutes
Your folders
splenda.com
Your folders
foodandwine.com
Your folders
tasteofhome.com
4.5
(23)
25 minutes
Your folders
foodnetwork.com
4.6
(17)
25 minutes
Your folders
ciaochowbambina.com
Your folders
cooking.nytimes.com
4.0
(1.0k)