The savory tang of the herbs really highlights the sweetness
of the Butternut and the parmesan brings all the flavors together
with the roasting for a robust and hearty flavor.
medium sized Butternut Squash
savory spice mix
1/4 C oil
powdered parmesan cheese
Poke holes in the Butternut with a fork and microwave for 5 minutes.
Let cool and peel skin with a vegetable peeler.
Slice very thin strips of squash and place in a pyrex dish.
Pour oil and plenty of spice mix over the squash. I prefer a mix with lots
of black pepper, sage, thyme and oregano as well as a little salt.
Mix oil, spices and squash by hand until fully covered.
Cover top with plenty of parmesan cheese.
Bake at 400 for 30 minutes, then broil for 5 minutes to brown top.