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Baked Butternut Squash

  • 1 butternut squash, halved, seeds removed, peeled and cut into 3/4 inch pieces

  • 4 ounces kernal corn

  • 4 tablespoons butter

  • 3 tablespoons fresh dill, chopped

  • 2 tablespoons fresh chives, chopped

  • salt and pepper to taste

  • 4 tablespoons white wine


  • Divide squash among four squares of foil. Add one quarter of corn to each. Blend the butter, dill, chives and seasoning together. Top each parcel with one quarter butter mixture and 1 tablespoon wine. Close the parcels, securing seams well. Cook over medium heat for 25-30 minutes turning occasionally until they are tender. Serves 4.







    Published: 3/9/2007
    Source: Great Camping Spots

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