ROASTED BUTTERNUT SQUASH
Ingredients:
4 cups of cubed butternut squash
2 tbs extra virgin olive oil
1 tsp rosemary finely chopped, or use dry ones
1 tbs balsamic vinegar
Little fresh ground pepper
Salt to taste.
Method;
Preheat oven to 400 F.
Toss the butternut squash with all the ingredients.
Spread them single layer on a non-stick cookie sheet.
Roast until the squash turns soft and lightly caramelized.
It will take about 30 minutes in the oven.
Remove from the oven, sprinkle little salt and p[epper if needed.
Serve hot.
Ingredients:
4 cups of cubed butternut squash
2 tbs extra virgin olive oil
1 tsp rosemary finely chopped, or use dry ones
1 tbs balsamic vinegar
Little fresh ground pepper
Salt to taste.
Method;
Preheat oven to 400 F.
Toss the butternut squash with all the ingredients.
Spread them single layer on a non-stick cookie sheet.
Roast until the squash turns soft and lightly caramelized.
It will take about 30 minutes in the oven.
Remove from the oven, sprinkle little salt and p[epper if needed.
Serve hot.
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