It's a good thing, because the only other Massachusetts produced items I turned up in the warehouse store were Great Hill Blue Cheese and a bag of boiling onions. Determined not to let this get me down, I returned home to enjoy my spoils. As the cartoon squash had so sanguinely asked me to take it home for dinner, I let it be the main event.
After peeling, chopping, and seasoning the squash with its own seeds and a few sprigs of rosemary from the plant out back, I set the oven to 400 and put the pan in to bake for an hour. When the squash was crisp and the rosemary fragrant, I pulled it out and set the table in celebration of a fall feast that made it to spring.
OVEN ROASTED BUTTERNUT SQUASH WITH ROSEMARY
Serves 2
Preheat oven to 400. Peel and quarter one butternut squash. Scoop out and wash seeds; set aside. Chop squash and spread over bottom of Pyrex or ceramic pie pan. Cover with 3 tablespoons olive oil. Chop 1 tablespoon rosemary and sprinkle over top along with seeds and a good dose of salt.
Bake for 1 hour or until crisp and browned around edges. Enjoy hot.
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Good words.
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