FYI: One of the new additions I’m planning for the blog kicks off today with my “2 Minute Tip” series. I love reading other blogs, cooking magazines, and just playing around in the kitchen in general. With this research I learn lots of new tips and don’t want to wait for a recipe to share, or have them get lost in another post- they deserve a little pedestal all their own.
“You can skip all the peeling, scooping and cutting if you want to cook your squash alone. Stick the whole squash directly in the oven unoiled and untouched and cook it until its skin is darkened, papery, and easy to pierce with a knife”.
Facinated by the idea that I could cook one of my favorite veggies without risking bodily injury (why are those things so hard to chop!?), I had to try it. The result did not disappoint.
- Set the oven to a hight heat (I used 425, but you can adjust if you need the oven on a different temp for something else)
- Rinse the squash and set on cookie sheet with tinfoil (unless you like scrubbing messy pans)
- Roast away! 90 min-2 hours, depending on the size of the squash
I’ve done this the last 2 Sundays and keep finding new ways to put the squash to use all week long, try it:
- savory mashed potato style or fancier butternut squash puree as sides
- sweet veggie mash, drizzled with maple syrup for a snack
- sneakily added to your homemade mac n cheese for those in your family who don’t think they like veggies
- with sautéed onion, garlic, and warm stock for a simple butternut squash soup
- folded into baked goods (like you would make zucchini bread or carrot cupcakes)
Share your ideas for roasted squash in the comments!