Chef Maurizio Bosotti
Clean the skin of the squash and cut it into sticks.
Put a pan on the heat with a drizzle of extra virgin olive oil and a crushed garlic clove.
Add the squash and cook over a medium heat until the squash sticks are golden brown, coloured on the outside and soft on the inside.
Before turning off the heat, add the salt and rosemary needles.
We suggest using the Butternut squash variety, you can use another type to your liking, but it is important that it has a firm pulp.
Serve the squash sticks as an aperitif; they are an excellent and tasty vegetarian option.