Not exact matches
Do you
slice the whole
squash in half or
just cut off part of the round bottom?
Roasted butternut
squash slices layered with a creamy sauce and topped with golden breadcrumbs makes a hassle - free side dish that
just about everyone loves.
If salads aren't your thing use a potato masher to
squash the chickpeas down a little bit and
just spread between two
slices of bread for a quick lunch of avocado chickpea sandwiches.
Even better, a
slice of this Butternut
Squash Autumn Frittata is
just 195 calories or 2 Weight Watchers SmartPoints!
Notes: I was not able to find Italian eggplant in any local markets or vegetable stands in my area, so I simply
sliced and quartered the «regular» eggplant, which fit
just fine with the zucchini and yellow
squash discs.
This softens the
squash just enough to make it a little easier to
slice it up.
No need for peeling,
just slice them in half, scoop out the seeds, let them roast for a half hour, and before you know it you'll be eating creamy and delicious winter
squash.
It is
just a butternut
squash and a sweet potato that have been thinly
sliced and layered around like a flower petal.
Place the
sliced or chopped
squash on the parchment paper lined baking sheet, drizzle with olive oil and season as desired (I
just used a little salt)
(if you skipped sweating,
just toss the
squash into the skillet after
slicing.)
I was planning on making your summer
squash & potato torte this evening but dreading all the
slicing... and then along came this recipe,
just like magic.
I'll
just be adding some
sliced kale and roasted delicata
squash slices on top.