As most of you read in my last email, a few weekends ago I came away with two enormous squash from Ganyard Hill Farm in Durham, NC. The hubbard squash and a butternut squash. Last week I decided it was time to see what I could do with the gigantic butternut squash.
After evaluating my options, I opted for pure simplicity. Chopping that thing up just seemed too overwhelming. So I simply stabbed it with a knife a few times, placed it on my largest baking sheet, and put it in the oven set at 375 F, set the timer for one hour fifteen minutes, and went back to work on my other projects.
By the time the timer buzzed, the house was filled with a delicious aroma. The squash was nicely browned on the outside. I took it out and allowed it to cool for a while… As it cooled, the skin started to loosen up which made it very easy to peel off. When I was ready to eat it, I sliced the squash into rings- see below- drizzled it with coconut oil, and sprinkled cinnamon on it. Mmmm mmmm GOOD! Talk about a naturally sweet treat!
I ate half of the squash over the next few days, and I froze the rest to use in a soup at a later date. I love how efficient that feels- having ready-made food stored in my freezer- it makes me feel so taken care of!
I hope you enjoy!