Roast squash is one of my favorite fall items, I love the sweet yummy flavor that it has. I like how versatile it is because you can use it as a side dish, a snack or like I have done here, added to a salad. Taking the skin off the squash is the hardest part of the process, make sure you have a very sharp knife or heavy duty vegetable peeler!
Roast Squash
1 Squash (Acorn or Butternut are my favorites)
Olive Oil
Brown Sugar
Salt
Cut squash in half, remove seeds and skin. Cut into 3/4 inch cubes and place on a non-stick baking pan. Drizzle with a little olive oil and then lightly sprinkle with salt and brown sugar. Bake at 400 degrees until sugar starts to caramelize and squash is just tender, about 20-30 minutes. Serve hot or let cool and use on salads or enjoy as a snack.
I made a simple salad using some mixed greens, a seared steak and a pungent blue cheese...the sweet squash and blue cheese together were to die for!
6 comments:
Jason, one man’s snack is another cooks side dish, but I agree that the sweet taste of a roasted butternut squash is a favorite, also. Paired with apples, a pungent cheese or by itself ~ the end results are usually delicious. I like the salad idea; I’ll have to give that a try. Thanks…
I would be so happy if my husband liked blue cheese so I could make tasty recipes like this amazing looking salad. Maybe I could put blue on mine and feta on his.
high five roasted squash is wonderful along with grilled squash. Slowly I am getting into the squash theme (I blame the lack of summer for my reluctant attitude to accept fall is here).
excellent I love squash, can be cooked almost in any recipe, soup, creme, roasted, inclusive some poeple use then to prepare some kind of dessert, canned squash.
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You should try this with white chinese rice, taste delicious, thanks for share,i'm gonna try to make it in your way.
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