Roasted Winter Squash

Here is a super easy way to a great veggie side dish.  The winter squashes tend to be hard and really sweet - more like a sweet potato in flavor than a zucchini.  This is a Red Kuri squash but the method is the same for Butternut, Acorn (peel more of it because the peelings are just too tough) and all the odd winter squashes you see in the store.  And even though I'd never heard of Red Kuri, it didn't matter because this method is so versatile.

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!