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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


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July 3, 20080 found this helpful

Do you take off the outer layer before you add it to the blended ingredients? Really sounds good!!

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