Wood Fired Oven Butternut Squash
October 24, 2018
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.
- 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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