2 lb butternut squash, peeled, seeded, chunked in 1-inch pieces
4 tsp olive or canola oil, divided
1 onion, cut into 10-inch chunks
1/4 tsp freshly ground black pepper
1/2 cup chicken broth
1/4 cup + 1 tbsp grated Parmesan cheese
Preheat oven to 425 degrees.
In a 15 x 10 x 1-inch baking pan, toss the squash with 2 teaspoons of the oil; spread evenly over bottom of the pan. Bake 20 minutes.
Add the onion, pepper, and remaining oil. Again spread into an even layer; bake another 20 minutes or until tender.
Drizzle with the broth and mix lightly. Sprinkle with the 1/4 cup Parmesan cheese. Transfer to a serving bowl and sprinkle with the tablespoon of Parm.
1 onion, cut into 10-inch chunks
1/4 tsp freshly ground black pepper
1/2 cup chicken broth
1/4 cup + 1 tbsp grated Parmesan cheese
Preheat oven to 425 degrees.
In a 15 x 10 x 1-inch baking pan, toss the squash with 2 teaspoons of the oil; spread evenly over bottom of the pan. Bake 20 minutes.
Add the onion, pepper, and remaining oil. Again spread into an even layer; bake another 20 minutes or until tender.
Drizzle with the broth and mix lightly. Sprinkle with the 1/4 cup Parmesan cheese. Transfer to a serving bowl and sprinkle with the tablespoon of Parm.
Yield: 4-6 servings
file photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.