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Baked Garlicky Butternut Squash
20 December 2009
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The secret ingredient in this recipe is the seasoned salt.
Ingredients
1/3 to 2/3 cups extra virgin olive oil + extra for greasing
2 tablespoons dried, or 6 tablespoons chopped fresh parsley
4 cloves garlic, minced
1 teaspoon McCormick Seasoned Salt, or to taste
1 medium butternut squash, peeled and cut into 1-inch cubes
Preheat oven to 400 degrees F (200 C). Lightly brush a 9 x 13-inch ovenproof dish with olive oil.
In a measuring beaker or a small bowl (preferably with a spout), thoroughly stir the 1/3 cup oil, parsley, garlic and salt.
Put the squash in a separate bowl and pour the oil mixture over. Toss to combine all the ingredients, making sure that the squash is well coated.
Transfer the squash to the baking dish and cover with foil. Bake for 45-60 minutes, or until squash is tender but not mushy. Stir at least once during cooking and add more salt if needed.
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