| Recipe to Print-Oven-Roasted Butternut Squash - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Oven-Roasted Butternut Squash - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.27
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 400 degrees.
Arrange squash in a single layer on a baking dish. Sprinkle with il and stir to coat. Roast until soft and the edges begin to brown, usually about 30 minutes.
Sprinkle with cinnamon or nutmeg for final 10 minutes of cooking. Remove from the oven and toss with salt and balsamic vinegar. |
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