| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Sides, Soup/stews |
6 |
Servings |
INGREDIENTS
| 3 |
|
Butternut squash (about 1 1/2 lb each), halved lengthwise and seeded |
| 1 |
tb |
Olive oil |
|
|
Salt and pepper |
| 2 |
tb |
Unsalted butter, cut into 6 pieces |
| 1/4 |
c |
Light-brown sugar |
INSTRUCTIONS
Heat oven to 400'. Brush squash with olive oil and place, cut side down, on
a roasting pan lined with parchment paper. Bake for 15 minutes. Turn and
season to taste with salt and pepper. Fill each cavity with a piece of
butter and 2 t sugar. Bake, brushing with butter from the cavity every 10
minutes, until golden brown, about 55 minutes.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>
Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”