Side Pannel
Roasted Butternut Squash with Shallots and Th
Roasted Butternut Squash with Shallots and Th
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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
Tweet