Monday, October 24, 2011

Roasted Sweet Meat Squash

In our share this week, we got a big chunk of sweet meat squash. It seems to me that minimalist recipes are usually best for winter squash, and what follows is definitely a minimalist recipe. But that's not a bad thing! I found the instructions here. If you follow the link, you'll also find a good overview of how to cut a whole winter squash.

Sweet meat squash or other winter squash, cut into pieces (I used one piece)
Oil (a couple tablespoons; I used canola oil)
Coarse salt

Preheat oven to 400 degrees F. Place the piece(s) of squash on a baking sheet. Coat the flesh with a little bit of oil, then sprinkle it with a fairly generous amount of salt. Roast in the preheated oven for about an hour. The flesh should be browned (though not burned), and a knife should slide easily all the way through. Once the squash is cool enough to handle, scoop the flesh away from the skin. This should be pretty easy to do after roasting. Cut into chunks and serve. Alternately, you could do what the original recipe's author did and mash the squash with a little bit of oil or butter.

This was simple and delicious. We all liked it. Annika ate every bit of her serving before continuing on to the other components of her dinner.

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