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Kitchen Notebook

November 07, 2017

Roasted Seminole Squash with Sage and Toasted Almonds

40 Mins

Serves 4

 


  • 1 Seminole Squash
  • 2 Tbsp Olive Oil
  • 1 Tbsp Maple Syrup
  • 6-10 Sage Leaves
  • ¼ cup Almonds
  • Salt & Pepper


Peel squash and cut into cubes.


Preheat the oven to 425 degrees. In a large bowl, toss the squash with the olive oil, maple syrup and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through.


Roughly chop almonds and spread out on a small baking sheet. Roast in the oven until they begin to smell nutty. Plate roasted squash on a serving dish and top with toasted almonds.


40 Mins Veg

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40 Mins Veg


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