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just off Mondon Hill Road between Hwy 41 and Hwy 50.

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Thursday, January 12, 2012

Roasted Butternut Squash

Courtesy of A. Toller at Quick Free Recipes.

(Serves 5-6)


2 small butternut squash
2 red onions, sliced into thin wedges
4 tablespoons olive oil
4 sprigs fresh rosemary
salt and pepper

1. Preheat the oven to 400F.
2. Halve the butternut squash and remove the seeds in the centre. Peel the squash and chop the flesh into small cubes, place in a large bowl.
3. Add the chopped red onion to the squash, along with the olive oil and then season lightly with salt and pepper.
4. Transfer the vegetable onto a baking sheet and place the rosemary sprigs with them. Roast in the oven for around 30 – 40 minutes until the squash is nice and tender and it is beginning to turn golden brown at the edges.
5. Serve once ready.

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