I bought a butternut squash yesterday so that we (the 410s of A Tower) could attempt to recreate the delicious recipe that Ken taught us at the Dining Services Cooking Demo and Sampling at Tufts Farmer’s Market this past Wednesday. The outcome: success.
1/2 of the squash was perfect to feed the 4 of us (Rosie, Erin, Andrea and I) for a satisfying we-can’t-wait-another-2-hours-before-dinner snack. I saved the other half for later and am definitely looking forward to making it again! We also scooped out the seeds, rinsed them, added olive oil, sage, dill, salt & pepper and roasted them.