Monday, November 23, 2015

Roasted Red Kuri Squash

Last week was funddrive week at school. That meant early mornings, standing in the cold, and trying to raise $50,000 for the school. In a week. It also meant that I don't do a lot of cooking unless it's super duper easy. In the middle of the week, I came home to find a few Red Kuri Squash and an odd yellow squash on my doorstep. I still haven't identified that one, but I'll probably cook it the same way. Thank goodness for friends with gardens! 

I popped them in the oven, along with some Carnival Squash from our CSA box and called it dinner.

  • squash (I had 5 Red Kuri Squash and 1 Carnival Squash)
  • olive oil
  • freshly ground salt

Preheat oven to 400 degrees F. Slice squash in half, lengthwise. Scoop out the seeds and strands. Drizzle with olive oil and sprinkle with salt. Invert into your baking dish.

Roast until tender, approximately for 60 to 75 minutes.

For a quick dinner, spoon some fresh tomato sauce into the hollow and sprinkle with parmesan cheese. And, if you have any leftover, scoop out the meat and mash it. Use it as you would any pumpkin puree.

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