Glacken Health
Slinky Butternut Squash
Ingredients:
1 butternut squash
1 TBSP Olive oil
2 garlic cloves, minced
1 tsp red pepper flakes
1 tsp thyme
Salt and pepper to taste
Directions:
Preheat oven to 400. Cut the squash in half and remove inside seeds and string. With a vegetable peeler, remove the skin. Place the halves on a baking sheet, cut side down. In a small bowl, whisk oil, garlic, red pepper flakes and thyme. (some people add a sweetener to this like honey or maple syrup – I find the squash to be sweet enough on its own.). Brush squash with half of the mixture and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes. Remove from oven and allow to cool before handling. Place the squash halves on a cutting board and slice it thinly but not all the way through. It will be like a slinky. Return squash to the baking sheet and brush with the remaining garlic mixture and roast for an additional 15-20 minutes or until tender. Yum!
Slinky Butternut Squash
Ingredients:
1 butternut squash
1 TBSP Olive oil
2 garlic cloves, minced
1 tsp red pepper flakes
1 tsp thyme
Salt and pepper to taste
Directions:
Preheat oven to 400. Cut the squash in half and remove inside seeds and string. With a vegetable peeler, remove the skin. Place the halves on a baking sheet, cut side down. In a small bowl, whisk oil, garlic, red pepper flakes and thyme. (some people add a sweetener to this like honey or maple syrup – I find the squash to be sweet enough on its own.). Brush squash with half of the mixture and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes. Remove from oven and allow to cool before handling. Place the squash halves on a cutting board and slice it thinly but not all the way through. It will be like a slinky. Return squash to the baking sheet and brush with the remaining garlic mixture and roast for an additional 15-20 minutes or until tender. Yum!
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