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lili@delightfulpalate.net

Bruschetta Bar - Roasted Butternut Squash

 This is the Roasted Buttnernut Squash used in the Bruschetta topping!

Roasted Butternut Squash

2 pounds butternut squash, each squash halved through root end, seeded

1 tablespoon olive oil

3 tablespoon Delightful Palate’s Wild Mayhaw Berry Vinaigrette

Salt and pepper to taste

 

Increase oven temperature to 400 degrees. Place squash, cut side down, on a cutting board. Using a sharp knife, carefully remove peel. Cut squash lengthwise into 3/4-inch-thick wedges. Place squash, olive oil, and Delightful Palate’s Wild Mayhaw Berry in a large bowl, season with salt and pepper. Toss to coat. Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer. Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.