Ingredients:
1 butternut squash
1 1/2-2 1/2 tablespoons olive oil
1/4 teaspoon garlic powder
3/4 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1-1 1/2 cups cherry tomatoes
1/2 tablespoon balsamic vinegar
Salt (to taste)
Pepper (to taste)
Steps:
1. Preheat oven to 350° Fahrenheit.
2. Cut squash lengthwise and scoop out seeds
3. Cut into 1 inch cubes and place into medium sized bowl.
4. Drizzle with 1-2 tablespoon olive oil. Sprinkle with garlic powder, paprika, salt and black pepper. Use your hands to distribute the seasonings evenly over the squash.
5. Line baking sheet with foil, and arrange squash into a single layer.
6. Bake for 10 minutes.
7. While squash is baking, place cherry tomatoes into the same bowl that the squash was prepared in.
8. Toss tomatoes with 1/2 tablespoon olive oil and balsamic vinegar. Sprinkle generously with salt and pepper.
9. Bake for 10 minutes, then turn squash pieces over and add tomatoes. Cook for 25-30 minutes more.
I paired the tomatoes and squash with my rosemary thyme breaded chicken breasts.
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