Prep
6 min
Total
1 hr
Serves
8
Do you know how they say everything tastes better with butter? We would have to agree, especially with
this vegan-friendly, coconut and vegetable oil-based butter alternative.
INGREDIENTS
- 2 quartered pepper squash seeded
- 1/4 cup PC butter alternative
- 1 tablespoon chopped rosemary
- 1/2 lemon juice and zest
- 1 chopped clove garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
METHOD
- Preheat oven to 400.
- In a small saucepan melt butter with garlic, rosemary, lemon.
- Place pepper squash on a lined baking sheet, glaze with butter mixture.
- Season with salt and pepper and roast for 55 minutes or until tender.
- Remove, stack and serve.
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