Roasted Squash

Roasted squash is a great side dish for pretty much anything, in my mind. It is great served with roasted chicken, inside a burrito, swirled into your favorite hearty stew, mixed with pasta shells and parmesan, or served alone with a dab of butter and a dash of salt and pepper! It's creaminess lends a richness to any meal without added tons of calories. I prefer to bake it in the rind and scoop out the contents because it creates a much juicier and smoother product than roasted slices.
The key to a juicy roasted squash that you scoop from the rind is simple: water.


Medium Sized Squash (acorn, butternut, spaghetti, etc.) : Serves 4

Ingredients:

•  1 whole squash (try to find one that is blemish free!)
• Water

Directions:

1. Preheat the oven to 400 F. Pour 1 cup of water to a large casserole dish.
2. Using a large knife, slice the squash in half lengthwise and place face down in the casserole dish. 
3. Add enough water to cover 1/2" of the squash (2-4 cups depending on the size of the casserole and squash). 
4. Bake for 1 hour or until fork-tender (think potato!) and remove the squash halves carefully from the pan and let sit for 15 minutes on a cutting board.
5. Scoop out and discard the pulp and seeds with a spoon, then scoop the squash into a medium sized bowl. 

Here is where you can use your artistic and culinary license to make this squash your own! 
In case you're not in the mood for creativity and just want a recipe, dang it, here are some add-in suggestions:

• 1 tablespoon butter, 1 dash pico de gallo
• 1 tablespoon butter, 1 teaspoon brown sugar, dash of salt and ground nutmeg
• Chopped fresh rosemary, thyme, and salt/pepper to taste
• A few dashes of hot sauce, cumin, salt/pepper
• Marinara sauce (I sometimes cook spaghetti squash and treat it like it's namesake, it's delicious!)
• Toasted pine nuts
• Chopped, cooked bacon