To prepare, cut in half lengthwise, scoop out the seeds, and cut into rings. Toss with a little olive oil, lay flat on a sheet pan, and roast at 425 for about a half hour, flipping over every 10 minutes or so. The squash will get soft, and the sides will brown. It's a good side dish, though today it was all I had.
I found some easy directions online, because I hadn't discussed temperature at the farm. The Summer Tomatoes blog is pretty cool; some great recipes and good health articles. Check out the History link too.
Mmmmm... Looks great! I may have to try it. I've always been curious as to what the different types of squash taste like (other than butternut and summer squash). I need to be more adventures as well. Maybe I'll try that spaghetti squash I talked myself out of buying the other day at the grocery store. :)
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