This recipe has become quite a staple and every time I cook it, it improves. I gave it a twist this time around by adding some butternut squash fries. I cut the butternut squash into fries size. I preheated the oven at 370 degrees, lined a baking pan with aluminum foil, arranged the fries on the baking pan, and sprinkled them with cinnamon. I baked the squash for about 20 min, turning them 10 min into the cooking.
The squash fries were a great addition to the clam thai chowder.
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