roasted baby butternut squash
(1 rating)
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Baby butternut is super intense in flavor but much more tender. I find mine at our farmer's market. You'll love the way this recipe melds the sweet and savory.
(1 rating)
Ingredients For roasted baby butternut squash
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3 or 4baby butternut squash
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thyme, dried and ground, to taste
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sage, dried, dried and ground, to taste
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salt and pepper to taste
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drizzle olive oil
How To Make roasted baby butternut squash
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1Cut tops and bottom stem area of squash and half lengthwise
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2Place in small 9x9 casserole skin side down.
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3Drizzle with olive oil and sprinkle sage, thyme, salt and pepper over the top.
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4Bake at 375 for 45 minutes.
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5Eat flesh out with a spoon (that's how I do it anyway!)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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