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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Butternut Squash and Onions Recipe

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This recipe for Roasted Butternut Squash and Onions is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
48 OZ Butternut Squash, Large Dice
24 OZ Spanish Onions, Peeled, Medium Dice
2 TSP Olive Oil
1 TSP Kosher Salt
1 TSP Ground Black Pepper
Directions:
Directions:
Pre-Heat Oven to 425 Degrees.In a large bowl toss butternut squash with olive oil, salt and pepper. Spread evenly on a sheet pan and roast in oven 25 minutes, stirring occasionally until browned and tender. Hold hot at 145 degrees.
Number Of Servings:
Number Of Servings:
24

 

 

 

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