Winter Sweet Squash is here!
So how do you prepare this wonderful member of the Cucurbita genus?
I always roast winter squash whole to ensure maximum flavor and moisture.
First thing is to find an old sheet tray that you can imagine using again for anything else- Next I fill the whole tray with rock salt (if you add whole spice like clove it will make your kitchen smell great)-lots of it-Find a winter squash any type- carefully poke a hole into it so that the steam can escape-place the squash on to the salt tray and put it into a preheated 350 oven- roast the squash until it dimples to the touch- remove from the oven and allow to cool (the residual heat will carry over and continue cooking the squash)- Cut around the squash not through it, so that seeds don't drag through the flesh- scoop the seeds- cut again if desired- season each skin on crescent shapes (butter, salt, pepper, spice, what ever!) place on a regular sheet pan and finish in the oven until tender- enjoy... Arran
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Oven Roasted Snapper Fish served with Cous Cous and Vegetable
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