This is a nice vegetarian side dish, or main course, paired with your favorite side dishes. Our brother in law Tommy grows the most delicious butternut squash and we relish taking a few home with us every fall. Try this interesting approach to roasting squash inspired by Derek Sarno, who worked on plant-based offerings at Whole Foods and UK's Tesco markets (YouTube, check him out). He made his vegan, but mine is only plant-forward, as I offer these tasty fillets on a luscious beef-broth-based mushroom gravy. 1 large butternut squash, unpeeled 2 Tbsp butter plus 2 Tbsp olive oil 4 short (2-inch) sprigs fresh rosemary Sauce: 2 Tbsp butter 1 small shallot, finely minced 8 oz mushrooms, diced 1/2-inch 2 large cloves garlic, minced about 1/2 tsp fresh rosemary, minced 1-1/2 cups water 1 tsp beef better than bouillon (or veggie for vegetarian) 1 Tbsp corn starch 1 Tbsp soy sauce Preheat oven to 375F. Roast squash in a roasting pan for about 45 min to an hour. Remove from oven and a