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Savory Butternut Squash

1 butternut squash, halved lengthwise

½ cup chopped onion

savory herbs, fresh or dried (basil, oregano, thyme, etc.)

2 tbls. Olive oil

Bake the squash face down in a shallow baking pan in ¼ cup water for 45-60 minutes, until soft to touch through the shell. While it is cooling, heat a pan, then add the oil and let it warm up.


Then add the herbs, stirring them to release their flavor, then add the onion and sauté until translucent. Scoop the seeds and membranes from the squash, then scoop the meat out into a bowl. Add the herbs and onions and mix.

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