Roasted Hubbard Squash

This is so easy. I used to cut the Squash into sections to roast. Every time I did, I said a prayer… hoping I would make it out the other side without any major injuries. On several occasions, I considered using an axe instead of my kitchen knives. Now, I roast the WHOLE Hubbard Squash at one time. Voila. Done. It’s so easy and so very delicious. We love roasted squash with beans and salsa.

Ingredients

· One whole Hubbard Squash – approximately the size of a basketball

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Place the rack to the second to lowest setting in the oven.

3. Clean the outside of the Hubbard Squash in running water (in sink or bowl)

4. Place the cleaned Hubbard Squash in the middle of a full-sized sheet pan.

5. With a sharp knife pierce the skin of the Hubbard Squash a dozen times about an inch deep (to prevent the Squash from exploding as it heats).

6. It takes approximately 1 hour to cook a basketball sized Hubbard through (adjust your time if your squash is smaller or larger).

7. It is ready when a knife cuts through without resistance.

8. Cut to the size you wish. Remove any seeds (you can roast these like pumpkin seeds if you are so inspired).

9. Enjoy!