Apple Oatmeal Bars


2 small, 1 Lb. Buternut Squash

1 cup butter, melted

1 sprig rosemary, finly chopped

1 tablespoon coconut sugar

fine sea salt and pepper

Preheat your oven to 425, and line a baking pan with parchment paper.

Cut off bottoms and tops and peel the skin off each squash.

Cut squashes in half lengthwiseb then scoop out seeds.

Take one squash half and lay it flat side down, then put a chopsticks on each side to prevent you from cutting all the way through the squash.

Make cuts about 1/8″ thick along the length of the squash.

Repeat for all the halves, then put squash on your baking sheet.

Fan out the squash cuts, brush melted butter and chopped rosemary over each squash.

Sprinkle squash with sugar, salt and pepper.

Roast squash at 425 for about 25 minutes and they are done when easily pierced with a fork.

Then broil them quickly for about 5 minutes at the end.

Don’t walk away because they can easily burn. Enjoy!
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