Eric,
The butternut squash half was left over from another meal. I prefer acorn squash that's been halved and seeded, buttered, salted and roasted skin side up at 400 for half an hour. I flip it over cavity side up with melted butter, brown sugar and a little karo syrup in the center and spooned around the sides and baked another half hour. The sweetness really compliments the dove. I would have done grits, but I had half a head of cauliflower that needed eating.
Here are doves cooked in a 500 oven and two sticks of butter with thyme and bacon for eight minutes. I put them on toast points to soak up the butter and served with fresh tomatoes and cottage cheese and acorn squash.
Kindest, Harry
|