| 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°. 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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