Tuesday, November 15, 2011

Butternut Squash with Pesto


Last night, I tried a little something different for part of dinner - butternut squash with pesto. The flavors complemented each other nicely, with the sweet squash enhanced by the garlicky sauce. I still had some pesto saved from when I made it here and the rest was really easy; perfect for an after-work meal.
  1. Preset oven to 400°F
  2. Cut squash in half, the long way, and scoop out seeds
  3. Place squash on roasting pan, sprinkle with sea salt, and cover with pesto
  4. Roast for 40 to 45 minutes or until the squash is fork tender.
xx Molly 


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