ROASTED BABY BUTTERNUT SQUASH
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.
Provided by Melissa Baldan
Categories Vegetables
Number Of Ingredients 5
Steps:
- 1. Cut tops and bottom stem area of squash and half lengthwise
- 2. Place in small 9x9 casserole skin side down.
- 3. Drizzle with olive oil and sprinkle sage, thyme, salt and pepper over the top.
- 4. Bake at 375 for 45 minutes.
- 5. Eat flesh out with a spoon (that's how I do it anyway!)
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