Ingredients
- 1 medium butternut squash
- 1 medium acorn squash
- Coarse grain salt and freshly ground black pepper
- Olive oil
Directions
Preheat oven to 400 degrees F.
Peel the squash. Cut each squash lengthwise and scoop out the seeds. Cut each squash crosswise into half moons.
Sprinkle with salt and pepper and brush with a thin coat of olive oil.
Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden.
TIP: You don't have to peel the squash. If you don't have a super sharp carrot peeler, don't bother trying to peel it. Sometimes the skins taste declicious!
















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By karen.noel_7296704
Cincinnati, OH
on September 09, 2007
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I'll make this again.
By katebrandon_1800246
Birmingham, AL
on January 28, 2007
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Excellent. Baked mine on a silpat and lightly sprayed w/ evoo. Lo fat and so good!
By susanyeewong_54...
Sterling Height...
on October 15, 2006
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This recipe was unbelieveably easy, healthy, and low in calories. Why do people add all the brown sugar and butter?????(When they can have this.
thank you so much!! This receipe is in my recipe box.
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