Name: Roasted Butternut Squash with Shallots and Th
Ingredients: 2 lb Butternut squash; peeled cut in 1 1/2 " cubes; 6 Shallots; peeled; 2 tb Vegetable or olive oil; 2 ts Thyme; minced; Salt and pepper

At the heart of the present significance of the Lord’s Supper is our communion or fellowship with Christ, hence the term “communion service.” In coming to this service the believer comes to meet with Christ and have fellowship with Him at His invitation. The examination takes place because it would be hypocrisy for us to pretend that we are in communion with the Holy One while actually cherishing known sin in our hearts.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables, Kooknet, Cyberealm	4	Servings

INGREDIENTS

2	lb	Butternut squash; peeled cut in 1 1/2 " cubes
6		Shallots; peeled
2	tb	Vegetable or olive oil
2	ts	Thyme; minced
		Salt and pepper

INSTRUCTIONS

Heat oven to 425&deg;. 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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