Sunday, February 2, 2014
Recipe: Spicy Baked Squash
Look at my beautiful Waltham butternut squash! I had great luck this past season, getting 5-7 squash per vine. I harvested and cured them in the sun for a couple of weeks and they have stored beautifully! I decided to grow this type of squash as it has a hard stem/vine that resists the squash vine borer that usually destroys my vines before they can produce much fruit.
I decided to roast the squash with an olive oil and spice mix, with a small amount of brown sugar. I used chili powder, paprika and some garlic salt too, mixed with a few tablespoons of olive oil. I roasted it in a 350 oven for about an hour The result: YUM!
Here is the beautiful squash before removing the seed.
I scored the squash, cutting out a little flesh along the score lines,before adding the oil and spice mix.
Properly "dressed" squash!
Just about to come out of the oven, beautifully glazed.