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Web Bonus
November 2007 Issue McCall's Quick Quilts
Preview Bits and Pieces
Roasted Butternut Squash
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1 medium butternut squash
2 medium onions, cut into 1" wedges
3 T. canola oil
1 t. salt
1 T. grated orange rind
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½ t. ground nutmeg
½ t. dried rubbed sage
½ t. freshly ground pepper
½ c. dried cranberries
½ c. toasted walnuts |
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| Preheat oven to 400°. Peel squash, cut in half lengthwise, and scoop out and discard seeds. Cut squash into 1" cubes and place in medium bowl. Add onions, oil, salt, orange rind, nutmeg, sage, and pepper. Mix until veggies are coated evenly. Place in shallow baking pan. Roast until tender and golden brown, about 45 minutes, stirring occasionally. Squash should be firm, not mushy. Remove from oven and add cranberries and nuts, tossing lightly to blend. |
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