Ina garten roasted butternut squash

Preheat the oven to 450 degrees. Ina garten roasted butternut squash the tenderloins on a sheet pan and pat them dry with paper towels.

Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. Wrap the tenderloins completely with a single layer of prosciutto. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes.

Slice diagonally in thick slices and serve warm with the Apple Chutney. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Sign up and I’ll send you great recipes and entertaining ideas every week!

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