roasted squash

The toughest thing about squash is peeling them. Don’t bother. Make sure you slice into small pieces (not too small or they’ll burn), toss with a little oil and sprinkle with salt. 300 convection (325 non-convection) until they’re well roasted, brown but not burned. I can’t give you a time because it depends on how many, how cold they are to start with, size of the oven, etc. Figure on 45 min to 1 hr. What happens is that the skin turns crispy and provides a nice texture as well as a ton of earthy umami. Use as a salad topper or main course with a little yogurt/lemon juice/salt and herbs.


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