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.

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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

Comments

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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