• Prep Time:
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  • Serves: 4 Servings

Roasted Butternut Squash with Shallots and Th

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 lb Butternut squash; peeled
  • -cut in 1 1/2 " cubes
  • 6 Shallots; peeled
  • 2 tb Vegetable or olive oil
  • 2 ts Thyme; minced
  • Salt and pepper


Heat oven to 425ø. Put the squash and shallots in a roasting pan large
enough to hold them without crowding. Toss with oil, and season with thyme
and salt. Roast squash and shallots, stirring them or shaking the pan every
15 minutes, until they are tender and evenly browned, 45 to 50 minutes.
Season with pepper to taste; serve warm or at room temperature.

Cook's Illustrated Nov/Dec 94

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