Roasted Baby Butternut Squash
You'll love the way this recipe melds the sweet and savory.
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- 3 or 4
- baby butternut squash
- thyme, dried and ground, to taste
- sage, dried, dried and ground, to taste
- salt and pepper to taste
- drizzle olive oil
1Cut tops and bottom stem area of squash and half lengthwise
2Place in small 9x9 casserole skin side down.
3Drizzle with olive oil and sprinkle sage, thyme, salt and pepper over the top.
4Bake at 375 for 45 minutes.
5Eat flesh out with a spoon (that's how I do it anyway!)