Sunday, October 19, 2014

Savory Roasted Delicata Squash - delish!

So simple and yet SO delicious! Reminds me of mexican grilled corn with lime and chili.  I've used these lovely winter squashes before, roasted in rings for a salad but this was so easy I will be making it a regular on my fall menu.

Roasted Delicata Squash for 2

1 delicata squash cut in half lengthwise and scrape out the seeds
2 tablespoons butter
1 lime
1 teaspoon taste of tierra salt (ok, if you can't get this then use 1/2 teaspoon chili powder and 1/4 teaspoon salt)
freshly ground pepper

In a glass baking dish place the squash cut side down and add about 1/4 cup hot water to it. Roast in a 350 degree oven for about 20 min or until tender. Turn over and drain out any leftover water. Place some butter in each, skwirt of lime and sprinkle with your special salt or your substitute chili powder and salt and some pepper - let cook another 3-4 min - you can broil it for that time if you like to get it browned and bubbly - eat straight out of it's "bowl" with a spoon! Actually you can eat the skin too if it's tender.
I'm sorry but I had to share this amazing fall sunset we had the other day behind our house. I feel so lucky. So Fucking Lucky ; )

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