squash success
Dinner last night was very satisfying. I took a red kuri squash, quartered it, and cleaned the seeds. The seeds (with some oil, salt, pepper, and a bit of spice blend) toasted while the oven was warming up (until they started popping). While that was going on I rubbed two quarters of squash with olive oil, and sprinkled them with salt, pepper, smoked paprika, and some fresh sage. The other two quarters were buttered and sprinkled with cinnamon, brown sugar, a little salt, and some walnuts.
I baked the sqush quarters at 400 for about 45-50 minutes, until the squash was relaxed and happy. We snacked on toasted squash seeds while we waited. A few minutes before I took the squash out of the oven I put some shredded mozarella and cheddar cheese on top of the savory squash quarters.
Appetizer, dinner and dessert: all from one squash! Nom, nom, and again nom. (Although I liked the dessert better once I'd drizzled a little maple syrup on it. Rick's squash, however, did not last long enough for the maple syrup treatment.)
I baked the sqush quarters at 400 for about 45-50 minutes, until the squash was relaxed and happy. We snacked on toasted squash seeds while we waited. A few minutes before I took the squash out of the oven I put some shredded mozarella and cheddar cheese on top of the savory squash quarters.
Appetizer, dinner and dessert: all from one squash! Nom, nom, and again nom. (Although I liked the dessert better once I'd drizzled a little maple syrup on it. Rick's squash, however, did not last long enough for the maple syrup treatment.)