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.
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. Drizzle with olive oil, and sprinkle with cinnamon and sea salt.
3. Toss squash gently.
4. Lay flat on a baking sheet and roast at 350 degrees F for about 45 minutes.
