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Roasted Butternut Squash With Shallots & Th

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      Title: ROASTED BUTTERNUT SQUASH WITH SHALLOTS & TH
 Categories: Vegetables, Kooknet, Cyberealm
      Yield: 4 Servings
 
      2 lb Butternut squash; peeled
           -cut in 1 1/2 " cubes
      6    Shallots; peeled
      2 tb Vegetable or olive oil
      2 ts Thyme; minced
           Salt and pepper
 
  Heat oven to 425ø. Put the squash and shallots in  a roasting pan
  large enough to hold them without crowding. Toss with oil, and season
  with thyme and salt. Roast squash and shallots, stirring them or
  shaking the pan every 15 minutes, until they are tender and evenly
  browned, 45 to 50 minutes. Season with pepper to taste; serve warm or
  at room temperature.
  
  Cook's Illustrated Nov/Dec 94
 
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