Even if you didn’t plant them in your garden, you’re still probably seeing lots of red kuri and butternut squash at the farmer’s market. It’s the season for roasting, so get to it! Here’s a very easy way to enjoy the fall harvest.
Red Kuri and Butternut Squash
Preheat the oven to 400. Slice the squash in half and scoop out the insides. Cover a cookie sheet with parchment paper and lay the squash middle-side down. Roast into a fork goes in easily. With most of these squashes, you can eat the skin, too.
Related articles
- Sake Kasu Cod, Roasted Red Kuri Squash and Swiss Chard (seattlefoodshed.wordpress.com)
- Butternut Squash Walnut Pasta (greenlinglocal.wordpress.com)
- Squash Blossoms and Goat Cheese
Haven’t tried the blue kuri but will let you know. clk
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