Wednesday, October 27, 2010
Roasted Winter Squash
The only downside is that you need to start a little in advance of dinner - you can't walk in the kitchen at 5 and be done by 5:30! But, once it's in the oven there is nothing left to do and you can focus on the rest of the meal.
*1. Peel as much of the squash as you want. I like it about half peeled. My sister leaves all the peeling on or you could take it all off (the peeling, that is).
*2. Cut a sliver of the bottom end off so it will be stable on your cutting board and cut it in half. Scoop out the seeds and such with a spoon.
3. Chop it into bite-sized pieces. Toss with olive oil and coarse salt and pepper. Add some rosemary if you like.
4. Bake in a single layer at 425 for 25-45 minutes (it just depends on how big you cut the pieces and how much crispy caramelized edges you like).
*If it's too hard to peel or cut, prick the skin all over with a fork and microwave it for 3 minutes, then when it cool enough, peel and cut it as directed.
So sweet and tasty!