Welcome to fall, my friends!
Isn’t it great? Cool weather, rakes, rainbows of colorful falling leaves, and kids jumpking into piles of them.
Not in LA.
Nope, it’s usually 80 something degrees in our “fall,” and if we want any kind colorful fallen leaves to jump in, we need to knock ’em down, dye em’, and put em into a pile ourselves. Sound like the glory of fall?
Not so much.
But I love fall, and I want it to be somewhere in my life, so where else better than food?
Winter squash, you have been missed!
I love butternut squah, but I know how intimidating it seem to hack it. By the time you’ve peeled it, cut it, seeded it, and cut it again, you’re like 100 years old. But this is not the case.
Think of it this way, would you rather spend almost $6 on 1/4 cut squash or $3 for a whole squash?
How To Roast Butternut Squash
This just screams fall, and roasting butternut squah brings out all this fabulous flavor.
Butternut squash, as many as you want.
1/4t salt per squash
dash pepper per squash
Peel squash. Be careful and patient, but it will peel. Promise.
Now chop in half lengthwise…
…and scoop out seeds. A spoon does a lovely job.
Chop into slices widthwise and then cut into cubes.
Take your cubes and place them on a baking sheet or in baking dish and toss with olive oil, salt, and pepper.
Roast at 400F for 45 minutes, or until tender and slightly browned. Make sure to check on this every once in a while to make sure it doesn’t burn. You can leave it in for a bit longer if you want it crispy, but again, don’t let it burn.
What’s all that other stuff?
The chronicle continues tomm
Now cut in half lengthwise and scoop out seeds. A spoon does a lovely job.