Roasted butternut squash wedges

Butternut squash becomes better and sweeter if it sits in your fridge for a while. Feel free to forget about it for a few weeks. When ready, peel it and remove the seeds and bake as described below.


1 butternut squash

2 tbsp melted butter

1 tbsp brown sugar

0.25 tsp salt




Preheat oven to 425F. Peel and core the squash and slice into 0.5-inch slices. Toss with melted butter, sugar, and salt. Spread out into a single layer onto the baking shape.

Bake for 20-30 minutes, then flip and brown the other side as well. Serve topped with tahini and zaatar.

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