Yesterday my husband made delicious roasted squash. I did not know it can be THAT delicious!
I'd like to share a recipe and a photo of the freshly cooked squash served on a nice plate.
Unfortunately everyone was waiting for it to finish cooking and before I got a chance to get a picture of the cooked squash somebody have got into both the candied side and the buttered side.
But trust me, it is very good!
To make this you'll need a middle sized turban (kabocha) squash, butter or margarine (I like to use I Can't believe it's not butter!), brown sugar and Lawry's Seasoning Salt if you like.Wash squash, wipe it and cut horizontally in 2 halves. Scrape out the seeds.Add about 3 table spoons of butter or margarine to each half. We added 1/2 cup of brown sugar to one half because we did not want both side sweetened, kabocha squash is sweet by itself.
Sprinkle each half with Lawry salt to your taste.Place squash on a baking sheet lined with a foil and bake at 375"F for about 50 to 60 minutes, until butter is boiling.
Take it out of oven, let it cool and enjoy!