So straightforward yet so exquisite, Oven Roasted Butternut Squash is a delectable and adaptable side dish that runs great with pretty much anything, whenever of day!
For me, butternut squash that gets gradually broiled in a hot stove until it caramelizes would be a unique little something.
Caramelization truly is the key with this dish. You'd be shocked what it conveys to the squash as far as profundity and flavor. Additionally, heating the squash rather than steaming or bubbling it makes it so rich and thick and smooth… you don't have to do or add anything to it after it's finished preparing.
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INGREDIENTS
- 1 medium to large butternut squash
- 3-4 tablespoons extra-virgin olive oil
- Generous sprinkle of salt and pepper
- About ¼ cup water
INSTRUCTIONS
- Preheat the oven to 375°F
- Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
- Place both squash halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
- Turn the squash flesh side down and pour about ¼ cup of water in the bottom of the pan.
- Visit bit.ly/2VtES6J for full instructions.
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