You all have been asking about the squash recipe, and other than the fact that I may turn into one soon, it is one of the easiest recipes! So delicisious, in season and a serious crowd pleaser. The nice thing about this recipe is it goes well on many types of squas. My current favorites are delicata, acorn and buttercup/kabocha. They are all SO GOOD.

Ingredients:

• Squash

• Sea Salt

• Fresh ground pepper

• Rosemary

• Optional: lemon zest

• EVOO or olive oil spray

Recipe:

Preheat the oven to 425. While the oven is heating up, cut both ends of the squash so one end can lay flat on the cutting board. Delicata is much smaller and easier to cut, the other squashes are much harder. Cut squash in half, and scoop out membranes/seeds with a spoon.

Cut halves into 1 inch cubes or larger pieces. Size really doesn’t matter as long as they are similar in size so that they cook evenly.

Place pieces onto a greased pan or lined cookie sheet with parchment paper (my preferred method that limits the clean up time!). Spray or toss squash with EVOO, season with spices! Cook for about 20 minutes, flip halfway and cook for the rest. Depending on your oven, you may want to keep the squash in for a little longer. It should be fork tender and very soft.

That’s all! Be sure to tag me if you try it out.

#eatwhatsinseason