Happy Election Day! Don’t forget to vote. Ok — enough about politics.
It was such a beautiful sunny weekend in Tahoe! Saturday evening Nick and I had dinner with friends who’ve been out of the country since early September. You guessed it, they were exploring the world! Australia and Thailand to be exact. We had them over to the house and of course I had to try a recipe or two from my new cookbook Cook Yourself Sexy (marked *).
Menu:
Rosemary and Dijon-crusted pork Tenderloin*
Maple Glazed Butternut Squash*
Pear Gorgonzola Salad (a la Jes)
copious amounts of red wine
Now for today’s recipe, enjoy!
Maple Glazed Butternut Squash
serves 4
Ingredients:
1 (2-pound) butternut squash, peeled, cut into 1/2-inch half-moons
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped rosemary
1 tablespoon sea salt
Directions:
Preheat oven 375 degrees. Line a baking sheet with aluminum foil
In a large mixing bowl, toss together the butternut squash, olive oil, maple syrup, herbs and sea salt.
Spread the mixture evenly across the baking sheet and roast for 45 minutes or until the squash is fork-tender and the edges are crispy
Note: I would use the salt sparingly
Linked to: Tasty Tuesdays
