Roasted Butternut Squash With Shallots & Th Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Butternut squash, peeled cut in 1 1/2 " cubes
6: Shallots, peeled
2 tbsp: Vegetable or olive oil,
2 tsp: Thyme, minced
Salt and pepper,
Directions:
Heat oven to 425
. 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.
Cooks Illustrated Nov/Dec 94
Source from luhu.jp
. 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.
Cooks Illustrated Nov/Dec 94
Source from luhu.jp