Friday, January 30, 2015
Savory Butternut Squash
After you scoop the squash out of the skin, chop it up a bit. Discard the water n the baking dish, rub with olive oil to coat surface and put the chopped squash back in the baking dish. Drizzle the onion ginger mixture over the top, then sprinkle with some goat cheese and top with some shredded or flaked parmesan cheeses. Bake again at 350 F till mixture is warm and cheeses are melted.
I need to get more butternut squash because I plan to make this savory butternut squash again. The good thing about butternut squash is that it keeps for weeks just sitting around on the kitchen counter or in your vegetable storage area. Thanks for reading and for all your comments.