Last week I roasted a large butternut squash and used it in various meals throughout the week, as well as a side dish or a salad topper. The squash is easy to roast. Slice open (carefully), clean out seeds & then simply roast in the oven for about 40 minutes at 400 – 425. [...]
My son and me, November 2000. This is before we were gluten-free/diagnosed Celiac.
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