Sunday, November 20, 2011

What to do with winter squash

I love winter squash and have cooked it in many ways. But, as with most foods, simple is almost always the best when you have really good food.

Cut the winter squash into wedges. Don't bother peeling it. Lay it on a baking sheet. Drizzle with olive oil, and season with a savory spice blend like chili powder or adobo and with salt and red pepper flakes. Then roast in a 425F oven until softened and golden brown in spots.

Splash a little red wine vinegar over it when it comes out, and some fresh or dried herbs, like mint or oregano. This is great either hot or room temperature, and is a refreshing change from the standard sweet topping for squash.


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