Yid.Dish: Herb-roasted Butternut Squash

By Leah Koenig

Published June 30, 2005.

Serves 4

2 medium butternut squash, halved lengthwise and seeded

4 teaspoons olive oil

JCarrot

1 teaspoon crushed, dried rosemary

1 teaspoon crushed, dried thyme

1 teaspoon crushed, dried za’atar

3 garlic cloves, minced

Salt and pepper

Preheat oven to 400 degrees F.

Place butternut squash halves on a large baking sheet flesh side up. Mix the oil, crushed herbs and garlic in a bowl. Drizzle one teaspoon of the mixture over each squash half, spreading the oil and herbs evenly across the surface. Season with salt and black pepper. Roast 25 minutes, or until flesh is fork-tender.



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