| 1 butternut squash, halved lengthwise
½ cup
chopped onion
savory herbs, fresh or dried (basil, oregano, thyme, etc.)
2 tbls. Olive oil
Bake the squash face down in a shallow baking pan in ¼ cup
water for 45-60 minutes, until soft to touch through
the shell. While it is cooling, heat a pan, then add
the oil and let it warm up.
|
Then
add the herbs, stirring them to release their flavor, then
add the onion and sauté until translucent. Scoop
the seeds and membranes from the squash, then scoop the
meat out into a bowl. Add the herbs and onions and mix. |
