This kind of squash is used the same way as acorn squash or sweet potatoes. They taste like a mix of pumpkin and sweet potato. So I peeled off some of the skin, although it's not necessary; the skin is thin and edible. This move on my part was for s… | dawn June 4 | This kind of squash is used the same way as acorn squash or sweet potatoes. They taste like a mix of pumpkin and sweet potato. So I peeled off some of the skin, although it's not necessary; the skin is thin and edible. This move on my part was for someone in my family who doesn't like the skin 🙄 🤠then cut in half, scrape out seeds and stringy part with a spoon, then cut in quarters, drizzled with evoo, celtic sea salt and fresh cracked black pepper. My daughter requested a drizzle of maple syrup on it, and it was great. Roasted in 375° oven for 30 minutes. Usually, it's more like 400°-425°, but I cooked it at the same time as chicken, at temperature for chicken, because I knew the squash would work with that. How long depends on the size you cut squash. There's a recipe and more information at Drive Me Hungry. 😉 | | | | You can also reply to this email to leave a comment. | | | | |
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