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Recipes
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Roasting brings out the richness of every manor of squash. Simply drizzle with oil, salt and pepper and roast at 400 degrees until soft.
Roasted Butternut Squash:
Autumn is the perfect time for all the beautiful squashes in the markets. Try this as a side on your Thanksgiving table. It may just become a favorite:
One butternut squash, peeled, deseeded and cut into 2 inch cubes
3 tablespoons Olive oil
1 cup spinach leaves, washed
1/2 cup chopped walnuts
1/2 cup dried cranberries
Salt and pepper
Preheat oven to 400 degrees. Place squash in an oven proof casserole. Drizzle with olive oil and salt and pepper to taste. Roast, turning once for 1 hour or until squash is lightly browned and soft when pierced with a fork. Toss walnuts and cranberries into casserole and roast for 5 more minutes. Remove from oven and toss in spinach. Cover for 5 minutes, this will wilt and heat the spinach.
Serve immediately. Serves 6.
