There are so many different kinds of winter squash. They all can be easy and fairly quick to prepare, and warm and comforting to eat. For our simple recipe we used a Red Kuri Squash, which is actually a type of pumpkin but with a less sweet and creamy flavor than it’s counterparts, but with a distinct and delicious flavor.
1 winter squash
2 – 4 tablespoons your favorite butter
2 – 4 tablespoons Parma! – we used Garlicky Green, but any of the others will work as well.
Preheat oven to 400 degrees.
To roast most winter squash, carefully cut the squash in half through the stem, and scrape out the seeds inside. Then rub a small amount of oil or butter along the inner flesh of the squash and top with some salt and pepper. Then, place the squash face down on a baking sheet (if you use parchment paper clean us easy) and roast in a 400-degree oven for between 30-45 minutes depending on the size of your squash. You’ll know it’s done when the skin has become brown and slightly blistered and the flesh has softened and can be pierced with a fork with no resistance. You also have the option of cutting the squash into pieces before roasting, which will take longer in prep time but will allow the squash to roast at a faster rate.
Scrape the squash flesh out of the skin and in to a bowl.
Mix in the butter and Parma!
Serve warm. Enjoy.
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