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Oct 05, 2018

Wood Fired Oven Butternut Squash

Roasted Butternut Squash Wood Fired Brick Oven

  • Ingredients:

    Butternut Squash (1 large about 3 lbs) peeled, seeded and cubed

    Olive Oil (1 & ½ Tbl)

    Maple Syrup (2 Tbl)

    Salt (2 tsp sea salt or kosher)

    Cinnamon (1 tsp ground)

    Black Pepper (1/2 tsp)

    Rosemary, fresh (1 Tbl chopped)

    2 baking sheets with nonstick spray

  • Put cut squash in bowl. Drizzle with olive oil, maple syrup then sprinkle salt/pepper, cinnamon over top.
  • Mix thoroughly.
  • Divide squash into two portions and put on baking sheets (don’t let them overlap)
  • Place pans in approx. 400-425 oven for 15 min then turn with a spatula and bake 15 -20 more minutes. 

 

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