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Pan roasted butternut squash rtha stewart
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| Artist: |
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| Categories: |
Entrees, Roasted, Side-dishes, Soups & Stews, Squash, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| | Butternut squash (about 1 | | 1/2
| lbs | Each), halved | | | -lengthwise and seeded | | 1
| tbsp | Olive oil | | | Salt and pepper | | 2
| tbsp | Unsalted butter, cut into 6 | | | -pieces | | 1/4
| cup | Light-brown sugar |
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Procedures:
| 1 | Heat oven to 400". | | 2 | Brush squash with olive oil and place, cut side down, on a roasting pan lined with parchment paper. | | 3 | Bake for 15 minutes. | | 4 | Turn and season to taste with salt and pepper. | | 5 | Fill each cavity with a piece of butter and 2 t sugar. | | 6 | Bake, brushing with butter from the cavity every 10 minutes, until golden brown, about 55 minutes. | | 7 | martha stewart living/october/94 scanned & edited by di pahl & |
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