Monday, February 4, 2013

Rosemary Spiced Squash *Recipe

Last week I shared a recipe for Ginger Lemon Squash. I am getting creative with my cooking because of our blessed abundance of squash. This week we are trying out a new concoction of rosemary, garlic and red pepper flakes! I really liked this one. :)

Rosemary Spiced Squash

Prep squash as per instructions found here.

Add to clean squash cavity:
1 Tablespoon of butter or coconut oil
1/2 teaspoon of dried garlic flakes
1 teaspoon paprika
1/4 -1/2 teaspoon of red pepper flakes
sprinkle of  dried rosemary
salt and pepper
Bake at 350 degrees for 30 to 40 minutes or until soft. Think: mash-able. 

Acorn Squash with coconut oil and spices.

Butternut Squash ready to bake.


Always Blessed,
Gretchen :)

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1 comment:

  1. Thank you for sharing this recipe over at WholeHearted Home this week.


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