Roasted Butternut Squash

Yield:
Makes 12 servings

Ingredients:

  1. 2 butternut squash (about 3 lbs) peeled and seeded
  2. 2 tablespoons chopped fresh marjoram, divided
  3. 1 teaspoon salt
  4. 1/2 teaspoon freshly ground black pepper
  5. 1 teaspoon lemon juice
  6. 4 tablespoons butter, melted
  7. 1 shallot, minced
Directions:

Heat oven to 425 F. Slice squash into 1/2 inch slices. Combine 1 tablespoon chopped marjoram, salt, pepper, lemon juice, melted butter and minced shallot. Pour over squash slices; toss to coat. Spread on baking sheet coated with cooking spray. Roast 35 to 45 minutes, tossing occasionally to brown evenly. Garnish with remaining marjoram.



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