Peanutty butternut squash
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Butternut squash |
| 1½ | ounce | Shallots; chopped fine |
| 1½ | ounce | Peanuts |
| 2 | tablespoons | Sunflower oil |
| 1 | teaspoon | Fresh dill; chopped |
| ¼ | teaspoon | Thyme |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Salt |
| 3 | ounces | Avocado; sliced |
Directions
Preheat oven to 400 degrees. Lightly oil 4 x 8 baking pan with sunflower oil. Cut squash in half; remove the seeds and discard them.
Place squash halves in a baking pan cut side down, with ⅓-inch water. Bake for 40 mintues. Take squash out of oven, and lower heat to 350 degrees. When cool enough to handle, remove skin from squash and cut the squash into 1-inch cubes. Combine the shallots with the squash and transfer to baking pan. IN a blender, place penuts, oil, dill, thyme, basil and salt. Puree until smooth.
Pour over squash and shallots, and bake for 20 minutes. Top with avocado.
From DEEANNE's recipe files
Related recipes
- Baked butternut squash
- Baked butternut squash **
- Butter pecan squash
- Butternut squaash bake
- Butternut squash
- Butternut squash bake
- Butternut squash puree
- Grill-roasted butternut squash
- Maple butternut squash
- Marinated butternut squash
- Nutty pecan squash
- Peanutty spaghetti squash
- Peanutty squash
- Roasted butternut squash
- Sauteed butternut squash
- Spiced butternut squash
- Stuffed butternut squash
- Sweet & sour butternut squash
- Sweet and sour butternut squash
- Vermont maple-butternut squash