Wednesday, October 6, 2010

How to Roast a Winter Squash

Clockwise from bottom left: Buttercup, Connecticut Pumpkin, Pink Banana, and Blue Hubbard squashes.

Nothing says autumn like roasted winter squash. You can use it to make soup, pie, lasagna, a savory spread, and many other wonderful dishes (click here for recipes ideas). Luckily, roasting squash is simple and easy.

1.  Preheat the oven to 400 degrees.

2.  Cut the squash in half vertically (from the north to south poles, not along the equator).

3.  Scoop out the seeds. They can be cleaned, tossed with oil and salt, and roasted separately to make a wonderful snack.

4.  Rub a teaspoon of oil over the squash flesh, and sprinkle lightly with salt.

5.  Place squash halves face-down on a cookie sheet or baking dish.

6.  Bake for around 40 minutes, or until the flesh is tender when pierced with a fork. It should feel just like poking a baked potato.

7.  Scoop the roasted squash out of the skin. Enjoy!
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