The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/2556/
Roasted Butternut Squash
Yield: Makes 12 servings
Ingredients
| 2 |
|
butternut squash (about 3 lbs) peeled and seeded
|
|
|
| 2 |
tablespoons |
chopped fresh marjoram, divided
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
freshly ground black pepper
|
|
|
| 1 |
teaspoon |
lemon juice
|
|
|
| 4 |
tablespoons |
butter, melted
|
|
|
| 1 |
|
shallot, minced
|
|
|
Directions:
Heat oven to 425 F. Slice squash into 1/2 inch slices. Combine 1 tablespoon chopped marjoram, salt, pepper, lemon juice, melted butter and minced shallot. Pour over squash slices; toss to coat. Spread on baking sheet coated with cooking spray. Roast 35 to 45 minutes, tossing occasionally to brown evenly. Garnish with remaining marjoram.
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/2556/