Start with a butternut squash. They should have pale skins, and be very firm to the touch. Wash it off, and cut off the base. (Set that aside, we’ll be using it in a minute!)
Showing posts with label butternut squash. Show all posts
Showing posts with label butternut squash. Show all posts
Wednesday, October 17, 2012
Roasted butternut squash
In my last recipe, I cooked oven-fried pork chops with a side of roasted butternut squash. One of my favorite things about fall is all these winter squashes that are ready, but they can be a little intimidating if you’ve never cooked them before. I’m here to tell you – if I can do it, you can do it!
Start with a butternut squash. They should have pale skins, and be very firm to the touch. Wash it off, and cut off the base. (Set that aside, we’ll be using it in a minute!)
Start with a butternut squash. They should have pale skins, and be very firm to the touch. Wash it off, and cut off the base. (Set that aside, we’ll be using it in a minute!)
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