Squash

Tis squash season, and a little fall feels fitting today.  Home from holiday, and I am loving my little bit of Paradise.  I usually dread fall, but I'm embracing it this year.  The weather has been perfect, the colors are staying longer this year, and it's just lovely.   Maybe it's because I got all my canning done in a timely manner this year and I'm not racing the frost to get everything done.  I need to remember this feeling.  Getting  things done in a timely manner is a good thing.  Fall is truly beautiful.  Maybe it's the fact that there has been no sneak peek of winter yet.  That's always nice.  This time of year requires squash be eaten though, and in many different configurations and preparations.  My sister-in-law plants squash every year in her garden, just to make her favorite squash muffins.  No other reason except for that.  Whatever it takes I guess.  


My new favorite is this- simple squash cubed and then tossed in Olive Oil and roasted.  Most veggies are best when roasted.  I love them all this way.  I love parsnips roasted, asparagus, zucchini, carrots.........you get the picture.  Roasting is simple and sooooo tasty.  It's pretty too.  That's important to me.  I don't like unattractive food.  It must look good or I can't eat it, or maybe I won't.  I'm a snob like that sometimes. But at least I can admit it I guess.

Roasted Butternut Squash

1 large butternut squash peeled, seeded, and chopped into cubes

(just use a potato peeler and go to town.  It's pretty easy.   I'm going to try it on my banana squash too.)

Olive oil

salt 

pepper

sugar or honey (My aunt Jone told me about this)

spices

(I love a little cinnamon, or chipolte pepper powder, or smoked paprika.  This is all very optional.  Just go with what sounds good.)

Place the above ingredient together and toss until the squash is coated.  Place on a big silver cookie sheet and place in a 425' F oven uncovered and roast for about 30-40 mins.  Watch veggies and see when the squash is tender and browned a bit.  YUM!