Now’s the time to bake up the warm, rich goodness of Michigan winter squash. I use butternut or delicata squash in recipes throughout the winter. I freeze them early, because later in winter they are often sold out in local markets.
First pre-heat the oven to 350 degrees. Cut the squash in half and remove the seeds and pulp. Bake the squash cut side down on a baking sheet until cooked through. You might want to cover the baking sheet in aluminum foil to make cleaning up easier. The length of time will vary depending on the type and size of the squash.
When cooked through, cool the squash and scoop it into containers for freezer storage. Enjoy your roasted squash in pie, risotto, soup, or just as a side dish.
I roast the squash seeds at the same time for snacking. For seeds, start by cleaning them; it is fine to leave some small pieces of pulp attached. It actually adds to the flavor. But, I imagine that it reduces the shelf life. I don’t know this for a fact, because we eat them so quickly. Pat seeds dry with a towel.
Then, mix 1 cup seeds with 2 teaspoons of extra virgin olive oil and ½ teaspoon of salt -or to taste. Spread the seeds on a baking sheet. And, bake them next to the squash for 10 – 15 minutes until they are slightly browned and beginning to pop. Stir them halfway through.
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