Hurray! Finally, part two of the November Squash Challenge! I just know you're on the edge of your seats waiting for the next installment...but you can relax, for lo, it is finally here!
Probably the easiest way to prepare squash is to roast it - no fiddly peeling, or much chopping involved. Just hack the squash into quarters, scoop out the seeds, baste liberally with olive oil, and you're away. A word of advice - it always takes longer than you think for the squash to get properly soft and delicious the whole way through. Reckon on 45 minutes to an hour to get the perfect texture.
If you're so inclined, you could serve the squash with a whole roast chicken. Why not?
B made up an onion and garlic gravy to go with the chicken, and we found that the squash quarters were the perfect little vessels in which to transport it. Serve with a crisp green salad and plenty of wine.
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