INGREDIENTS
1
butternut squash
2
acorn squash
2
buttercup squash
1/2 c
hy-vee select olive oil
2 tbsps
hy-vee select balsamic vinegar
3
garlic cloves
3 tbsps
hy-vee parsley
2 tsps
hy-vee salt
1 tsp
hy-vee pepper
3/4 tsp
hy-vee rosemary
3/4 tsp
hy-vee thyme
pine nuts