Subj : Butternut Squash Faves 04
To   : All
From : Dave Drum
Date : Sat Nov 23 2024 07:42 pm

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     Title: Roasted Butternut Squash
Categories: Five, Squash
     Yield: 4 servings

     4 lb Butternut squash; peeled if
          - desired, halved, seeded,
          - in 1" pieces (8 c)
     3 tb Extra-virgin olive oil
 1 1/2 ts Kosher salt

 Arrange a rack at the bottom of the oven and heat to
 425ºF/218ºC.

 On a sheet pan, toss the squash with the oil and salt;
 spread into an even layer.

 Roast the squash on the bottom rack until golden-brown
 and the pieces release easily from the pan, 25 to 30
 minutes. Stir (and add any ground spices if you like),
 spread into an even layer, and cook until tender,
 another 5 to 10 minutes. Let cool slightly on the sheet
 pan before eating.

 By: Ali Slagle

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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