by Heather Schmitt-Gonzalez / Thursday, January 26, 2012
Butternut Squash Baked w/ Bay Leaves, Butter, & Brown Sugar
Oh, and p.s.- if you don't want to bother with the whole pesky peeling-a-winter-squash-thing? Don't. Once roasted, the skin turns beautifully chewy and palatable. I actually look forward to the outside bits the most.
- Butternut squash
- brown sugar
- bay leaves
- sea salt
IHCC theme: POTLUCK
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.