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Place in the preheated oven and roast for 15 minutes before turning the vegetables. Return to the oven and continue roasting for another 15-20 minutes or until nicely browned and fork tender.
Roast until they are tender when pierced, about 45 minutes depending on size and thickness. Turn the squash flesh side up, season with salt and dot with butter.
We pound slices of pork tenderloin thin, so they cook fast and give them a crunchy panko coating. Especially when paired with tomato sauce and mozzarella and broiled until the cheese melts.