Roasted Butternut Squash with Green Onions
Servings
4Serving size
about 1 1/2 cups
COOKING TIME
45 Minutes
This recipe can be multiplied and makes great leftovers, hot or cold.
Ingredients
| 4 tsp. Olive oil |
| 1 medium (about 2 pounds) Butternut squash (peeled, seeded, and diced) |
| 8 medium Green onions (sliced crosswise; keep the white and green parts separate) |
| 1 tsp. Dried marjoram |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp.. Worcestershire sauce |
| 2 tsp.. Maple syrup |
Instructions
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the squash and cook for about 4 to 5 minutes. Toss frequently.
Add the white part of the green onion, marjoram, salt, pepper, Worcestershire and maple syrup.
Toss well.
Place the pan in the oven and roast for about 25 minutes. Toss occasionally.
Add the green part of the green onion. Toss and roast for another 5 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There is nothing that says Fall to me like butternut squash. It just feels warm and this recipe is sweet and savory and herbaceous all at once.