Wednesday, March 12, 2014

How to Roast a Squash

A few weeks ago I walked through a blizzard to our local book store to hear Susie Middleton read from her new book, Fresh From the Farm. She fed us delicious roasted tomato tart, told stories about creating her farm, and cooked in front of the crowd. Although I've watched a million cooking shows and read hundreds of cookbooks I was really changed by Susie's suggestion on how to cook squash. It's one of those vegetables I dread preparing - the peeling, chopping, and wrestling. Here is her very simple but smart way around that...

This works great for any type of winter squash from acorn to butternut, even sugar pumpkins. You can use the soft squash meat in a variety of recipes. Try swapping the sweet potato for squash in Cornmeal Muffins, add it to soup, mix into hummus, spread on quesadillas, or use this method to make soft vegetables for your baby.  


How to Roast a Squash

1. Pre-heat oven to 375 and rub a baking sheet with olive oil.
2. Slice squash (acorn, butternut, sugar pumpkin) in half and, using an ice cream scoop, remove the seeds.
3. Sprinkle flesh with salt and pepper. Place skin side up and roast for 1 hour.


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