Squash, squash, squash! What to do with my overabundance of squash? Yes, I should be more adventures with squash but I haven't been. I like it roasted. I have tried to make it pureed but the kids sure didn't like it that way. Maybe they were having flashbacks of their baby food? Maybe they remember squash in their hair and all over their little faces? Maybe they just remember the photos I took of them with squash everywhere and are afraid I'll take more? I would.
Roasted Squash
2 small delicata squash, cut into 1 inch slices
2 Tbsp olive oil
1 tsp sea salt
1/2 tsp pepper
Directions:
One year ago..............................I made Green Beans with bacon.
Two years ago............................I made Chocolate PB Whoppie Pies.
Did you already know................
-The skin is edible on the delicata squash.
- The delicata squash taste a lot like sweet potato.
-The delicata squash is also called sweet potato squash and peanut squash.
2 small delicata squash, cut into 1 inch slices
2 Tbsp olive oil
1 tsp sea salt
1/2 tsp pepper
Directions:
- Preheat oven to 400 degrees F.
- On a baking sheet, spread out the squash.
- Sprinkle the olive oil, salt, and pepper over the squash.
- Toss gently to coat the squash.
- Roast the squash for about 30 minutes or until the squash is cooked to desired tenderness.
One year ago..............................I made Green Beans with bacon.
Two years ago............................I made Chocolate PB Whoppie Pies.
Did you already know................
-The skin is edible on the delicata squash.
- The delicata squash taste a lot like sweet potato.
-The delicata squash is also called sweet potato squash and peanut squash.