This is just one of many ways we prepare butternut squash—it’s a winter staple in our house. —Jenn Tidwell, Fair Oaks, California
- 1 medium butternut squash (about 3 pounds)
- 1 tablespoon olive oil
- 1-1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Peel and cut squash crosswise into 1/2-in.-thick slices; remove and discard seeds. In a large bowl, toss squash with remaining ingredients. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender. Yield: 6 servings.
Originally published as Herbed Butternut Squash in Healthy Cooking December/January 2013, p57
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