Yes I am taking pictures of food, make fun of me if you like but I can’t help it on this one! I can’t get enough of this super simple, delicious, healthy recipe! I needed to share.
I get giddy inside when I know I have made a batch of squash within the past few days. I eat this for breakfast, lunch, dinner and snack! LOVE!
Most of my veggies come from South Shore Organics, they deliver a box of local veggies once a week. When I am out I often go to the grocery store and grab any kind of squash or pumpkin they are selling. I don’t even care what the name of it is or if I have ever had it. As long as it is meant for consumption and not decorative purposes I will grab it.
Recipe and directions:
Pre-heat oven to roast 420
Wash the squash/pumpkin whatever you have.
Split it in half.
Scoop out the seeds.
Place de-seeded squash on a sheet pan.
Drizzle with olive oil.
Salt, pepper, and cumin. (I like crushed red pepper flakes but it depends on your likes and tolerance levels for heat)
Throw them in the oven for 20-40 minutes. These took about 40 minutes, I like them nice and roasted through because I like to eat the whole thing, skin and all!
Broccoli, peppers, carrots, cauliflower and sweet potato go REALLY well with this recipe as well. Thank you M.K. for this recipe- I use it a few times per week!