Thanksgiving break is finally here and boy does it feel good to be home! But just because I'm home doesn't mean the cooking has to stop. No joke, within an hour of being home I had squash roasting away.
Squash, a lot like pumpkin, is extremely versatile. Mash it, stuff it, roast it, blend it. And a little bit of seasoning can go along way, as this simple recipe proves.
Squash, a lot like pumpkin, is extremely versatile. Mash it, stuff it, roast it, blend it. And a little bit of seasoning can go along way, as this simple recipe proves.
I used kabocha winter squash for this recipe. This squash is pretty tough to cut, but if you have a good knife you can make hasty work of it.
DIRECTIONS:
DIRECTIONS:
- Preheat oven to 425.
- You'll need to peel off the skin, a potato peeler or knife works fine, and then scoop out the seeds inside.
- Cut the peeled squash in half and then cut the halves into thin slices, about 1/4 inch thick.
- Place slices on a baking sheet and drizzle with olive oil, salt and pepper. Toss to combine.
- Bake for 15-20 minutes until tender or a bit longer if you want slightly browned/crispy wedges.
- Enjoy!