Monday, April 20, 2009
Roasted Butternut Squash
I roasted my first Butternut Squash a few weeks ago, previously I had been scared of them. It was so delicious, I could of eaten ALL of it! We ate it up so fast, no time for photos! I decided I was ready to eat it again, so I made it last night!
Butternut Squash is fairly difficult to peel, de-seed and cube, but it is worth the time. I added some Rosemary which really gives it a savory taste. This is really a simple and delicious recipe.
1 Butternut Squash, peeled, de-seeded and cubed
3-4 tbl good quality Olive Oil
Salt and Pepper
Grey Sea Salt to finish (optional)
Dried Rosemary, I pulverized in my mortar and pestle
Preheat your oven to 400 degrees
Place your cubed squash on a large non-stick pan, and mix well with the olive oil, salt, pepper, and Rosemary.
Place in the oven and roast for approximately 25-35 minutes, turning frequently.
Finish with Grey Sea Salt if you happen to have it
My husband and I are Pho lovers, we eat Pho at least once or twice a month. I have always wanted to try making it at home, but it seem...
We were scheduled to get together with our dear friends, and I was planning on making this comfort food meal. Unfortunately, hubbies School...
We were watching an episode of Diners, Drive In's and Dives and Chef made these pancakes. Since we are breakfast freaks we knew we ...