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That sounds really good. I love to take yellow squash and zucchini sliced really thin with a little olive oil, parmesan, salt and pepper and bake it.
Not a big fan of olive oil, the distinct flavor doesnt work with a lot of things, though it does have its place. Avacado oil is a neutral flavor and also has a real high burn point so to me its more universally useful. The stuff i mixed up definitely has cinnamon, nutmeg, clove and licorice powder, and i dont know could be some other shit going on there. Wish i wrote down what i did because it was really good. Ill try to do it again.
That sounds delightful with butternut.
I agree that olive oil has it's place. I am picky in what I use it on as well as the brand. I've had a lot of them that were so bad they went in the trash. There is a lot of suspicion of back room mixing of oils as well as attempts to cover rancid oils. I believe it after a few I've tried.
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