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<\/p>\nRoasted Butternut Squash<\/p>\n
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1 large Butternut Squash 2 1\/2 pounds or 8 cups, cubed<\/p>\n
2 T. olive oil<\/p>\n
6 cloves garlic minced<\/p>\n
1 T. dried Italian seasoning<\/p>\n
Salt + Pepper to taste<\/p>\n
1\/2 C. toasted pine nuts<\/p>\n
Fresh chopped parsley and rosemary to garnish, optional<\/p>\n
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Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat.\u00c2\u00a0Set aside. Peel, seed and chop butternut squash into small cubes of approximately equal size (total amount should equal approximately 8 cups). Transfer butternut squash, olive oil, minced garlic, Italian seasoning, and salt and pepper to a large mixing bowl. Toss well to combine. Arrange the butternut squash on the prepared baking sheet spread in single layer. Bake at 400 degrees F for approximately 20-25 minutes, or until fork tender and browning around the edges. Remove the squash from the oven and transfer to a large serving dish. Sprinkle with the toasted pine nuts and fresh chopped herbs, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Butternut Squash 1 large Butternut Squash 2 1\/2 pounds or 8 cups, cubed 2 T. olive oil 6 cloves garlic minced 1 T. dried Italian seasoning Salt + Pepper to taste 1\/2 C. toasted pine nuts Fresh chopped parsley and rosemary to garnish, optional Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat.\u00c2\u00a0Set aside. Peel, seed and chop butternut squash into small cubes of approximately equal size (total…<\/p>\n