Roasted Squash
This recipe is the perfect way to try all the gorgeous varieties of squash at the market right now. I like using a variety, and with most tender squash, you can eat the skin.
This recipe works with any sweet squash.
Ingredients
Assorted squash
Extra Virgin Olive Oil
Cinnamon
Sea Salt
Preparation
1. Slice the squash in half and scoop out the seeds and pulp.
2. Slice squash in 1 inch wide slivers and add to a large bowl.
3. Drizzle with olive oil, and sprinkle with cinnamon and sea salt.
4. Toss squash gently
5. Lay flat on a baking sheet and roast at 350 ° F for about 45 minutes.
Steve / 11.6.2012
It was a pleasant surprise to find that the skins are edible when squash is roasted. There is a lot of waste when the skins are first peeled and thrown away. Shame to waste something so tasty!
And if you really don’t like the skin, it’s easier to peel off after roasting … with no waste of the tasty fruit flesh.