Monday, January 11, 2010

Roasted Squash

One of my favorite winter vegetables is squash. There are so many varieties, each with a slightly different flavor and texture. With their natural sweetness they are also a kid favorite. Roasting is an easy way to prepare almost any squash, here are two other easy preparations.

Roasted Squash with Arugula
1 medium kabocha or other squash
2 cups arugula
salt and pepper

Wash the squash and cut in half. Scoop out the seeds with a spoon (these can be reserved and toasted as a crunchy topping).

Cut the squash into thin strips and place on a baking tray lined with a silpat mat or parchment paper. Drizzle with olive oil and season with salt and pepper. Bake in a 400 degree oven for about 45 minutes, turning once, until golden brown and soft.

Place the arugula in a bowl and drizzle with EVOO and season with salt and pepper.

Place a few slices of the squash on the plate, drizzle with balsamic and top with the greens. Drizzle a touch more vinegar and top with shredded cheese.

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