Roasted Winter Squash 2 Ways
Winter squash looks similar to a pumpkin, which means you can cook it and eat it the same way. I decided to roast both the squash and seeds.
First cut the squash in half and spoon out the flesh and seeds, place seeds in a separate bowl for later. Next rub the inside with olive oil, salt, pepper and a little brown sugar. Place flesh side down in a baking sheet and roast at 400 degrees for 30-40 minutes or until she'll is soft and can easily peel away.
Remove and let cool before scooping out squash. Drizzle with olive oil and enjoy.
For the seeds, rinse off in a colander to remove any extra flesh from them.
Lower the oven to 275 degrees F. Line a baking sheet with parchment paper or aluminum foil. Pat the seeds dry, and place in a small bowl. Stir in olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
For extra flavor I place the cooled seeds in a mason jar and sprinkle with a blend of spice seasonings: salt, thyme, bay leaf, allspice and hot peppers.