Saturday, October 29, 2011

acorn squash

roasted acorn squash:

1 acorn squash
1 pinch of salt
1T canola oil
1/2C water

one: set oven to 400 degrees
two: halve squash lengthwise
three: scoop out innards
four: brush oil and sprinkle salt on cut sides of squash
five: lay cut side down on baking tray and add water to tray
six: bake for 35-40 minutes, until soft on top
seven: cool, and simply pull away skin
eight: puree in food processor
nine: portion into freezer bags for long term storage


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