Baked Provencal Butternut Squash
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http://photos1.blogger.com/hello/13/5123/640/butternut%20squashB.jpg Directions:
2 1/2 lbs. butternut squash
5 cloves garlic, pressed
1/2 cup parsley, minced
salt and pepper
3 Tablespoons flour
olive oil
Directions:
Peel and cut the squash into cubes 1/2 to 1 inch thick. Toss with garlic, parsley salt and pepper. Toss again with flour. Place in a shallow, oiled baking dish and drizzle with a bit of olive oil or pan spray. bake uncovered at 325 for about two hours or until squash is meltingly tender.
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Topic: Baked Provencal Butternut Squash (Read 3190 times)
