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.

Happy eating what you grow!  Oh, and HAPPY GROUNDHOG'S DAY!