Tuesday, November 16, 2010

Savory roasted squash

squash (for this recipe I used a North Georgia Candy Roaster but any kind will work)
extra virgin olive oil
(optional) freshly ground black pepper
(optional) finely chopped thyme, rosemary, & sage (approx 1/2t each per cup of squash)
(optional) chile flakes & orange peel (approx 1/4t chile and zest from 1 orange per cup of squash)

Preheat the oven to 400°F.
With a strong vegetable peeler, remove and discard the squash's skin.
Remove and discard the seeds.
Slice the flesh into 1/2-inch cubes.
Drizzle with olive oil and salt (1/2t per cup of squash).
Sprinkle with either:
herb mix, or,
chile/orange zest mix, or,
freshly ground black pepper.
Toss to combine.
Place on a baking sheet lined with foil.
Roast for 15-20 minutes until the squash is tender and begins to brown.

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