Pan Roasted Butternut Squash - Martha Stewart Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3: Butternut squash, (about 1 1/2 lb each), halved lengthwise and seeded
1 tbsp: Olive oil,
Salt and pepper,
2 tbsp: Unsalted butter, cut into 6 pieces
1/4 cup: Light-brown sugar,
Directions:
Heat oven to 400. Brush squash with olive oil and place, cut side
down, on a roasting pan lined with parchment paper. Bake for 15
minutes. Turn and season to taste with salt and pepper. Fill each
cavity with a piece of butter and 2 t sugar. Bake, brushing with
butter from the cavity every 10 minutes, until golden brown, about 55
minutes.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
down, on a roasting pan lined with parchment paper. Bake for 15
minutes. Turn and season to taste with salt and pepper. Fill each
cavity with a piece of butter and 2 t sugar. Bake, brushing with
butter from the cavity every 10 minutes, until golden brown, about 55
minutes.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp