Italian Roasted Squash

Trim ends from small 2-lb. Acorn Squash. Cut in half; clean out seeds. Slice into 8 portions.

Blanch in boiling salted water for 10 minutes. Drain. Rinse under cold water. Set aside.

In a large bowl, blend:

• 2 Tbsp. olive oil
• 1 tsp. minced garlic (or to taste)
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/4 cup water

Add squash to bowl. Toss gently. Transfer to casserole baking dish, pulp side up. Add 1/4 cup water. Bake, covered at 350 degrees F for 20 minutes. Serve with roasted or grilled meat.

By Connie from Cotter, AR