Roasted butternut squash with shallots and thyme
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 lb Butternut squash; peeled 2 tb Vegetable or olive oil
-cut in 1 1/2 " cubes 2 ts Thyme; minced
6 Shallots; peeled Salt and pepper
Heat oven to 425ø. 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.
Cook's Illustrated Nov/Dec 94
Submitted By DIANE LAZARUS On 12-20-94
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