3 tablespoons chopped parsley
2 oranges - both zest and juice
2 cloves garlic, crushed
1 butternut squash, peeled and deseeded
1 tablespoon olive oil
Seasoning(s) of choice
Preheat oven to 400 degrees.
Zest and juice the two oranges.
Mix the parsley, orange zest and garlic in the orange juice.
Cut the squash into 3/4 inch slices and brush with the olive oil.
Place the squash in an ovenproof dish and season.
Spoon the orange mix over the squash and cover with foil.
Bake for 40 to 45 minutes until the squash is slightly soft.
Serving suggestion: Serve with crusty bread rolls.
Note: It is always best to use the zest and juice from fresh oranges as opposed to bottled zest and pre-made orange juice.
Recipe makes 4 servings.
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