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Controlled pour dispenser — drizzle olive oil without glugging
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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preheat oven to 400 degrees f (200 degrees c). mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. spread mixture in a large baking dish in an even layer; cover with aluminum foil. bake in preheated oven for 30 minutes; remove foil and stir in half the romano cheese. sprinkle remaining cheese on top. return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.