BHAG October 2010
2 butternut squashes (about 2 lbs each) halved lengthwise and seeded
4 Tb butter
1 tsp coarse salt
3 - 5 fresh thyme sprigs
Preheat oven to 350. Lightly oil a large shallow baking pan. Place squash, cut side up, in pan. Place 1 Tb of butter in each squash half (in the cavity). Sprinkle with salt and top with Thyme sprigs (lay them on top). Bake 30 - 40 minutes or until tender. Remove from oven and let cool slightly.
Slice squash into individual servings or scoop out flesh from squash into a bowl (discard skin and thyme sprigs)
Remember that Tomato Chutney recipe from the other day?! Here it is
again…this time, spooned onto sliced beef roast from the Instant Pot. And
it’s so ridic...
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