Who knew an elegant dinner entre could be so easy? Squash is in the markets now, so grab many varieties now and cook with them through the winter. My favorites are butternut, acorn, and kabocha, but I'm sure there are many others out there I'd like too.
First are some general squash ideas, then the recipe for the photo.
Tammy's Basic Squash Prep
Since cutting raw squash is a difficult and dangerous chore, prick the skin with a fork and microwave for a minute or two. It will soften the squash up and make it easier (and safer) to cut.
Cut the squash in half or quarters. Remove the seeds with a spoon. Spray or spread olive oil over the cut surfaces. Sprinkle salt, pepper, and other spices (nutmeg, cinnamon, cardamom, sage....).
Cook in a 400 F oven for 30 minutes or until roasted on outside and the flesh easily pierced with a fork.
At this point the squash is pretty darn tasty. You can add anything to the pit where the seeds were: cheese, marscapone, rice pilaf, nuts and raisins...
Roasted Butternut Squash with Goat Cheese
Using method above, cut and roast 1 butternut squash. Use black pepper, salt and a light sprinkle of nutmeg.
Roast for 30 minutes.
Top with herbed goat cheese slices and serve.
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