1 small butternut squash (about 2.5 lbs.), peeled
1 small red onion, thinly sliced
1 clove of garlic, thinly sliced
1 Tbsp. Spirits & Spice Tzatziki spice
¼ cup fresh Italian parsley
Kosher salt to taste
Preheat the oven to 400 degrees F. Slice the squash crosswise and scrape out the seeds and discard. Then cut into 1-inch slices. Brush the squash slices with some of the Dill Lemon Extra Virgin Olive Oil and place on a baking sheet. Season with kosher salt. Bake for 30 minutes, turning once mid-way through baking. In a small bowl, whisk together remaining Dill Lemon EVOO, Lemon Cucumber Balsamic, onion, garlic and Tzatziki spice. Transfer the squash to a platter. Pour the oil/vinegar mixture over the top of the squash and allow the dish to rest for 30 minutes. Garnish with parsley and serve.
From the kitchen of Kim Weiss – owner of Spirits & Spice
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