Ingredients:
1 small butternut, kabocha squash
1 medium yellow onion
4 cloves of garlic
2 - 3 tablespoons fresh parsley, finely minced and set aside; reserve the parsely stems
juice and zest of 1/2 a lemon
1 teaspoon oil
salt and pepper
Preheat the EOS to 400 cut the butternut into 1" cubes or use cone #3 then halve the onion and cut into large-ish wedges. Coat everything with oil, salt to taste, and roast with two cloves of oiled garlic until everything is tender, cook medium click low until tender.
1 small butternut, kabocha squash
1 medium yellow onion
4 cloves of garlic
2 - 3 tablespoons fresh parsley, finely minced and set aside; reserve the parsely stems
juice and zest of 1/2 a lemon
1 teaspoon oil
salt and pepper
Preheat the EOS to 400 cut the butternut into 1" cubes or use cone #3 then halve the onion and cut into large-ish wedges. Coat everything with oil, salt to taste, and roast with two cloves of oiled garlic until everything is tender, cook medium click low until tender.
Comments
Post a Comment