Roasted Squash

Farmer's markets have many kinds of squash available now.  My favorites so far are acorn and butternut. This season I want to try Hubbard, Delicata and try some heirloom varieties!

When roasting, select a winter type, or one that is hard on the outside like acorn squash (as opposed to summer squash like yellow/green zucchini).

How to roast squash: 
  1. Cut squash into halves. If you have trouble cutting the squash, prick with a fork and microwave for 30-60 seconds. Then try cutting again.
  2. Lay squash halves cut side up on baking sheet. Bake at 350 F for 45 minutes to an hour, or until easily pierced with fork. 

Now you can use the roasted squash:
  • Scoop out flesh and use in soup, lasagna filling, muffin or pancake batter, quick breads or desserts like souffle, pudding, creme brulee or pumpkin pie
  • Cut roasted squash into chunks and toss into a grain pilaf, pasta salad, on green salad
  • Slice, scatter toasted nuts and drizzle with maple syrup and eat as is!

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