Fall is here which means a) pumpkin spice errythang b) Minnesotans are preparing to freeze their keesters off and c) squash season is right around the corner. Squash is such a versatile low carb alternative to many grains; see below for easy roasting instructions.
1. Preheat oven to 400 degrees F. Meanwhile, wash squash exterior and cut in half. Using a spoon, proceed to remove the seeds and 'guts' of each half.
2. Fill a pan with a half inch to an inch of water and place the halves face down within the dish (this keeps them moist).
3. Place pan with squash in oven and close oven door. Depending on size and type of squash it will be ready anywhere between 20-40 minutes. Poke skin of squash with fork - if it is easily pierced then it is ready!
4. Remove from oven, let cool (unless having a burnt tongue is your thing) and then serve.
Some topping ideas: butter, sprinkled cinnamon, and, if you're looking to get real wild , brown sugar. Also, crispy bacon makes for a nice addition, too.
Squash (variety of your choice - carnival pictured)
Oven safe dish at least 2" deep
Optional: Butter, cinnamon, brown sugar, and this little thing called BACON.