Ingredients
2 Butternut Squash (Cut into 1/2)
Cooking oil 4 Tbsp
Fennel seeds ( roasted and grounded) 1tsp
Corinder seed (roasted and grounded) 1tsp
Salt and pepper
Method
Peel squash, cut in half lenthwise, remove all the seeds.
Cut into 1/2.
Roast fennel and coriander seeds in a small saute pan over a medium heat until thoroughly roasted.
Mix spices and salt well with oil.
Toss the squash with the spice oil to coat evenly
Place squash slices on a single sheet tray.
Roast in 450 degree oven for 12 minutes until you get good color.
Serve!!!
Bon Appetit
For everything God created is good, and nothing is to be rejected if it is received with thanksgiving, because it is consecrated by the word Of God and prayer - 1 Timothy 4:5
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