Thursday, January 17, 2013

Roasted Amaretto Butternut Squash Recipe


1 large butternut squash peeled, seeded and cubed
1 large cookie sheet
parchment paper
1 tablespoon sea salt more or less to taste
1 teaspoon white pepper more or less to taste
1/4 cup Amaretto liqueur
1/2 cup melted butter or use half olive oil half butter if you want to cut calories
 olive oil
1 teaspoon granulated garlic or more to taste

Heat oven to 375 degrees.
Place cubed cleaned butternut squash on a parchment lined cookie sheet. Drizzle with olive oil, sprinkle with garlic, salt and pepper to taste.  Roast the cubed butternut squash for 30 minutes or until fork tender. Keep turning so it doesn't scorch or burn.
Place in a bowl, add Amaretto, butter and/or olive oil, then more salt and pepper to taste.
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