Roasted Butternut Squash

Yield: Makes 12 servings

Ingredients

2 butternut squash (about 3 lbs) peeled and seeded

2 tablespoons chopped fresh marjoram, divided

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon lemon juice

4 tablespoons butter, melted

1 shallot, minced

Directions:

Heat oven to 425 F. Slice squash into 1/2 inch slices. Combine 1 tablespoon chopped marjoram, salt, pepper, lemon juice, melted butter and minced shallot. Pour over squash slices; toss to coat. Spread on baking sheet coated with cooking spray. Roast 35 to 45 minutes, tossing occasionally to brown evenly. Garnish with remaining marjoram.

Please note that some ingredients and brands may not be available in every store.

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