Now, I know I went on and on about how easy and yummy roasted squash is. Which it is. I love it. But I'm also always willing to try any recipe that has 5 ingredients, two of which are salt and pepper.
Turn up the oven to 375 and line a baking sheet with some aluminum foil or with a silpat.Cut the ends off the squash and cut it in half.
Remove the seeds and center filaments with a large spoon. Remember, you can roast the seeds.
Now cut each side into 1/2-1 inch wedges.
Now here are the rest of what you need:
1/2 stick of melted butter
1/4 cup of brown sugar
salt
pepper
See what I mean???
Stir all the ingredients together and toss the wedges in it. Arrange on the baking sheet. I like to arrange them all facing the same way so when I flip them halfway through the process, you'll know if you got them all.
Pop into the oven and bake for 20 minutes before flipping to the other side and baking for another 15-20 minutes.
The butter and sugar gets all gooey caramely. Yum. Seriously. I don't know why it's better, but it is. Mr. Devlin ate alot and we were having steak too.
Just remind your little ones not to eat the green part- run your spoon around the edge and it will separate.
Yummy! We've been squash eating fools lately because it's been on the cheap. Acorn squash didn't go over as well, but it might if I did it this way.
ReplyDeleteErin, I couldn't exactly tell you why this was yummier than roasting it with butter and mashing it, it just was.....must have been all that brown sugar caramel hahaha.
ReplyDeleteIf you're looking for something else to do with it, you can try cooking cubes of squash and serving it with cooked lentil and feta cheese and what ever spices you like.....I'm a sucker for anything with feta, I admit
this is going to happen very soon.
ReplyDelete