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Roasted Honey Nut Squash
Roasted Honey Nut Squash
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Ingredients
- 2 honey nut squash
- 3 tablespoons olive oil
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1 teaspoon Morton & Bassett Organic Garlic Powder
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1 teaspoon Morton & Bassett Organic Tarragon
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1 teaspoon Morton & Bassett Organic Basil
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1 teaspoon Morton & Bassett Organic Thyme
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½ teaspoon Morton & Bassett Organic Whole Black Peppercorns
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1 teaspoon Morton & Bassett Organic Rosemary
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1 teaspoon Morton & Bassett Organic Calabrian Chile
- 1 teaspoon flakey salt
- 3 tablespoons Parmesan, grated
Directions
Preheat the oven to 400° F.
Cut the honey nut squash in half and scoop out the seeds. Place on a parchment lined baking sheet.
Brush 2 tablespoons of olive oil on the squash. Sprinkle each squash with M&B Organic Garlic Powder, Organic Tarragon, Organic Basil, Organic Thyme, Organic Whole Black Peppercorns, Organic Rosemary, Organic Calabrian Chile, and flakey salt. Grate Parmesan directly onto the squash.
Transfer the squash into the oven. Roast for 30-35 minutes, or until fork tender. Serve with a drizzle of olive oil.