Baked Butternut Squash ** Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
I.E.S.JJGF65A
PHILLY.INQUIRER
2 lbs: Butternut squash, to 3 lbs.
Salt and pepper to taste,
1 tbsp: Lime juice, to 2 tbs.
Directions:
Preheat oven to 375 deg.Scrub squash,place it on a baking sheet,and
prick it in a few places with a shrap knife.Bake until tender,about 1
hour.Remove squash from oven,split in half ( hold it in a towel ),and
scoop out the seeds.Season each half with lime juice and salt and
pepper to taste.Cut each half in half again and serve.Makes 4 to 6
servings.. Submitted By JR BYERS On 12-11-94
Source from luhu.jp
prick it in a few places with a shrap knife.Bake until tender,about 1
hour.Remove squash from oven,split in half ( hold it in a towel ),and
scoop out the seeds.Season each half with lime juice and salt and
pepper to taste.Cut each half in half again and serve.Makes 4 to 6
servings.. Submitted By JR BYERS On 12-11-94
Source from luhu.jp