CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668bbed7   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roasted Butternut Squash   
    Categories: Five, Squash   
         Yield: 4 servings   
       
         4 lb Butternut squash; peeled if   
              - desired, halved, seeded,   
              - in 1" pieces (8 c)   
         3 tb Extra-virgin olive oil   
     1 1/2 ts Kosher salt   
       
     Arrange a rack at the bottom of the oven and heat to   
     425ºF/218ºC.   
        
     On a sheet pan, toss the squash with the oil and salt;   
     spread into an even layer.   
        
     Roast the squash on the bottom rack until golden-brown   
     and the pieces release easily from the pan, 25 to 30   
     minutes. Stir (and add any ground spices if you like),   
     spread into an even layer, and cook until tender,   
     another 5 to 10 minutes. Let cool slightly on the sheet   
     pan before eating.   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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