| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | La, Times | 8 | Servings | |
INGREDIENTS
| 2 | lb | Butternut squash -, to 2 |
| 1/2 lbs | ||
| 1/4 | c | Extra-virgin olive oil |
| Kosher or coarse sea salt | ||
| Freshly ground white pepper | ||
| 1 | T | Herbes de provence, see * |
| Note | ||
| 1/2 | t | Red pepper flakes |
| 1 | T | Honey, optional |
INSTRUCTIONS
Note: A mixture of 1 teaspoon dried rosemary, 1 teaspoon dried thyme and 1 teaspoon dried marjoram may be substituted for the herbes de provence. Cut each squash in half lengthwise and scoop out and discard seeds and string. Brush cut surface with olive oil and season with salt, white pepper, herbes de provence and red pepper flakes. Place squash cut-side down on grill and roast over medium-low heat, brushing several times with olive oil and turning occasionally, until browned and tender when pierced with skewer or knife, 50 to 60 minutes. Or place squash cut-side down in shallow pan with plenty of space between each piece and roast at 400 degrees until tender, about 40 minutes. Melt honey and drizzle over cut surface of squash if not sweet enough. Cut into thick slices. Yields 8 servings. Each serving: 103 calories; 41 mg sodium; 0 cholesterol; 7 grams fat; 10 grams carbohydrates; 2 grams protein; 1.62 grams fiber Recipe Source: Los Angeles Times - 01-13-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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