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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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We don't typically eat much butternut squash around here, but this is one that is really tasty. Ingredients:
1 medium onion, chopped |
2 -3 garlic cloves, minced |
2 tablespoons olive oil |
4 cups butternut squash, cubed and peeled |
2 (14 1/2 ounce) cans italian-style diced tomatoes, undrained |
1 cup shredded carrot |
1 teaspoon fresh oregano, chopped |
1 teaspoon fresh basil, chopped |
1 teaspoon fresh parsley, chopped |
1 teaspoon salt |
1/3 teaspoon pepper |
Directions:
1. In a skillet, saute onion and garlic in oil until tender.
2. Add the squash, tomatoes, carrots and seasonings; stir well.
3. Pour into a greased 2 qt baking dish. Cover and bake at 350F for 60-70 minutes or until squash is tender.
4. Serve over rice.
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