Sunday, October 10, 2010

Sunshine from the Oven

Totally simple.

Wash and cut up a lovely Kabocha type or Buttercup squash into approximately 2 inch squares, save the seeds for later.

Toss with Extra Virgin Olive Oil. That is all!

Put in the oven anywhere from thirty minutes to about fifty depending on size of chunks and oven temp.

I put this in when I am roasting a meat so the temperature depends on the meat recipe, the squash is flexible.

If you use the right type of squash, you do not need sugar, honey or maple syrup. These babies are the best in the squash world.

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