Squash Roast
In order to reduce even more produce:i ate 2 kiwis; be grilled 2 portobello mushrooms; i made guacamole (1 avocado, salt, pepper, squeeze of lemon), that we ate with Doritos; i steamed 2 artichokes for pasta tomorrow; be roasted 2 kabocha squash according to the recipe i kind of remember from dude:
Rice House Squash Roast
Preheat oven to 375 degrees. Cut open squash and scoop out the seeds. Rub cut side with olive oil, sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for about 45 minutes, or until soft. Using a spoon, scoop and eat.
When i first heard about roasting squash, it sounded good but i was hesitant to try it, in case be hated it and i ended up having to eat 7 squash until i exploded. BUT it's really good! The texture of kabocha isn't mealy or starchy. It's sweet and soft. I think roasting kabocha is a great method, whereas with butternut perhaps a soup would be best. We baked them enough so they caramelized a bit around the edges, which also makes it look nice. Thanks, Rice House!
posted by beXn @ 1:14 AM
1 Comments:
Dude I'm glad you finally tried it. It's got to be the best ratio of taste/volume/nutrition for the least money and work of any dish! Acorns are good for roasting too. With butternut you sometimes get ones that aren't so sweet, but you can always sprinkle with brown sugar if you need to after it's cooked.
Post a Comment
<< Home