Sledge
01-20-2001, 04:46 PM
I needed to use up a butternut squash I'd had around for a while and this recipe caught my eye in the Sept '99 issue of cooking light. It turned out to be awesome! Very easy and quick to make -- and truly tasty. (And even tastier the next day!) It had a wonderful chili flavor. I chopped the butternut fairly large to keep them from falling apart.
[This message has been edited by Sledge (edited 01-21-2001).]
[This message has been edited by Sledge (edited 01-21-2001).]