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Roasted Banana Squash with Tarragon

November 12, 2014 by Shannon Dillon 2 Comments

This is an easy roasted veggie recipe that is so simple and flavorful. Take the leftovers, add a little chicken broth and puree. Voila, it yields an incredibly delicious soup!
Author: Shannon
Recipe type: Main

Ingredients

  • About ½ of a medium-large banana squash, peeled, seeded and cut into chunks.
  • Peeled garlic cloves 10-? Depends on how much you love garlic!
  • 1 large onion chunked
  • 3 Tablespoons minced fresh french tarragon
  • salt and pepper
  • olive oil

Instructions

  1. Pre-heat oven to 350 degrees
  2. Mix all ingredients except the olive oil in a large bowl.
  3. Lightly drizzle the olive oil and mix in. If you get too carried away the squash will be soggy. You can always add more as its roasting.
  4. Spread out on a foil or parchment covered baking sheet.
  5. Pop in the oven and stir about every 15 minutes until the desired amount of doneness.

roasted banana squash

 

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Filed Under: Main, Recipes, Veggie Sides Tagged With: banana squash, french tarragon, recipe

Comments

  1. Patti Brain says

    November 19, 2014 at 11:37 am

    Well, you’re 2 fer 2…….had the squash w/terragon 2 nights ago with roasted Chicken – lovely!!

    Reply
    • Shannon Dillon says

      November 19, 2014 at 3:28 pm

      Aw, Thanks Patti!

      Reply

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