|Roasted Sweet Potato Squash|
Sweet Potato Squash is really popular around here, so this year hubby decided to grow some in the garden. If my daughter had her way, we would have this every night. :D
|Sweet Potato Squash from the garden.|
Wash the squash thoroughly, rubbing away any dirt, especially in the crevices. Check for blemishes and cut them off. Cut off the top and bottom ends, then cut the squash in half lengthwise. Spoon out the seeds. (We will be saving some of the seeds to plant next year.) Cut the squash into pieces as in the photo below.
|Time to turn!|
Drizzle a little olive oil in a metal baking pan and place your pieces inside. I try to place the pieces the same way so when I'm turning them I know which ones still need to be turned. Sprinkle with salt and pepper and drizzle a little more olive oil on top. Bake in a preheated 425 degree oven for 10 minutes and then turn the squash, sprinkle a little more salt and pepper, and continue baking, turning, (and sprinkling some salt and pepper on the squash), every 10 minutes until all sides have turned golden brown. About 30 more minutes.
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