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By: Brianna A.
| Description: | ||
| Time: | 55 min (10 min to prepare, 45 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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3 tablespoons parsley; chopped 2 each oranges; zest and juice 2 each cloves garlic; crushed, 1medium butternut squash; peeled and deseeded 1 tablespoon olive oil, seasoning |
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| Directions: | ||
| Preheat oven to 200 °C/400 °F/Gas 6 Mix the parsley, orange zest and garlic in the orange juice. Cut the squash into 2 cm (¾ inch) slices and brush with the olive oil. Place the squash in an ovenproof dish and season. Spoon the orange mix over the squash and cover with foil. Bake for 40-45 minutes until the squash is slightly soft. Serve with crusty bread rolls. |
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| Notes: | ||
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