• 1 butternut squash, about 3 lb.- or 3 acorn squash • 2-3 T. butter • 2-1/2 Tbsp. maple syrup • 1-1/2 Tbsp. cider vinegar • 2 tsp. soy sauce 1. Preheat your oven to 400F. ?2. Microwave the squash on high for one to two minutes, […]
Read more →1/4 of one kabocha squash, seeds removed, cut to wedges 1/4 cup brown sugar drizzle of olive oil For easier squash cutting, cut the squash using a cleaver or a chef’s knife and cut down by hacking in and moving the top and bottom part of the knife […]
Read more →3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges 3 tablespoons pure maple syrup 3 tablespoons extra-virgin olive oil 1 tablespoon finely grated peeled fresh ginger 6 thyme sprigs, plus thyme leaves for garnish Kosher salt Preheat the oven to 450°. On a rimmed baking sheet, […]
Read more →Roasted Brussels Sprouts: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed 3 tablespoons olive oil Salt, to taste Roasted Butternut Squash: 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive […]
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