My favorite way to prepare winter squash is to roast it in the oven.
Recipe (loosely termed):
Take any hard winter squash. This one is a Gold Nuggett. It has dry, slightly sweet, bright orange-red flesh and a very hard outer shell...very hard. Get out your meat cleaver, stand back, fingers and hands tucked out of the way and hack it open. Trust me its worth it. Seed the cavity, and cut it into chunks (you could also peel it, but I don't. The peel holds the soft squash together at serving time). Now put the chunks onto a sheet pan-cut side down. Add a small amount of water in the pan and cover loosely with foil. Roast at 375 Degrees F. for about 1 hour or until the squash is soft. Put a pat of butter on top and salt and pepper to your taste. I added a sprinkle of cinnamon.
Heaven!!!
You could add some brown sugar before roasting, but I don't think it needs it. Roasted simply and simply delicious.
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I love simply baked pumpkin like this...just delicious!
ReplyDeleteI, like you, love winter squash. Baked in the oven or in a soup. I once practically sang after eating some squash soup in a restaurant. I haven't tried this variety. Did you grow it in your garden? Joni
ReplyDeleteI wish I could grab my fork and dig in! I guess I can prepare one myself, but yours just looks so good!
ReplyDeleteJoni,
ReplyDeleteI did not grow this one in my garden. I bought it at the farm stand but you could grow this easily from seed in your area. I don't have room to grow as many as I would like so I always buy a few varieties to add to my winter storage.
Looks gorgeous. This is a favourite vegetable of mine too, and I too love it roasted - I often drizzle it with a bit of maple syrup or pomegranate molasses. Yum!
ReplyDeleteSue :-)