Roasted Butternut Squash

This recipe gives the butternut squash a nice gingerbread flavour.ROASTED ACORN SQUASH

1 butternut squash, cut into 6-8 slices
salt and freshly ground pepper
stale gingerbread (I used an Ikea brand Gingerbread cookie smashed in a baggie)
olive oil

Cut and peel thick slices of butternut squash, about 1/3 inch. Make 6-8 slices. (Keep the bottom part to make soup or puree.)

Sprinkle with salt, pepper, and crumbled gingerbread. Top with a few sprigs of rosemary.

Transfer on a baking sheet oiled with few drops of olive oil. Drizzle a little olive oil on top of squash slices. Roast in the oven at 400°F until butternut slices are soft.



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