Herb-Crusted Butternut Squash Wedges

1 fave
More from this source
Washington Post


Add a comment


3 small butternut squash, about 8 ounces each (a total of 1 1/2 pounds)

2 tablespoons olive oil

1 to 2 teaspoons herbes de Provence (see headnote)

1/3 teaspoon kosher or sea salt

Freshly ground black pepper

You might also like

Crusted Butternut Squash
Sprouted Kitchen
Parmesan Crusted Butternut Galette
How Sweet It Is
Lattice-Crusted Minestrone Pot Pies
Food & Wine
Rosemary & Garlic Crusted Pork Loin With Butter...
Eating Well
Vegetarian Butternut Squash Chipotle Chili With...
Cookie and Kate
Butternut Squash Pizza
Real Simple
Roasted Butternut Squash Ribbons
The Family Dinner
Creamy (Vegan!) Butternut Squash Linguine With...
Cookie and Kate
Thai Curried Butternut Squash Soup
Cookie and Kate
Sauteed Beluga Lentils + Butternut Squash
Sprouted Kitchen