Quote:
Originally Posted by Baz
Last night's Butternut Squash......
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You inspired me Baz. Left it whole, about an hour and a half at 350F. I just scooped some butter, scooped out some squash, sprinkled some salt and it was a heaven! I had forgotten how simple and wonderful butternut squash can be, bursting with flavor, made creamy with the butter. Thanks!
