A run through the garden yielded this gorgeous still life, but thats nothing compared to the divine dish that came out of these ingredients! I halved and roasted the 2 squash for about 30 minutes, scooped out the softened squash and stirred it in with chopped tomato, peppers, onions and rosemary. I stirred in some butter, salt and pepper and greased the dish with olive oil before putting it back in the oven to roast for another 20 minutes or so. Oh. My. Goodness!
Posted on: Sun, 02 Nov 2014 23:55:29 +0000
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