Tuesday, December 21, 2010

Roasted Butternut Squash with Chestnuts & Bacon

I'm making good on my promise to roast all my veggies to a bacony crisp!

2 large butternut squashes, peeled and chopped into 1/2 inch cubes
1 16 oz jar of peeled chestnuts
1/2 lb of bacon, chopped
1 tsp salt
1 tsp pepper
1 Tbs dried ground sage
1 Tbs dried ground coriander
2 Tbs olive oil

Preheat oven to 400 degrees. In a large bowl, mix all of the ingredients and pour into a greased 9x13 inch baking dish. Bake for 1 hour, or until browned, stirring every 15 minutes.

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