The calendar says March but some nights it still feels like the dead of winter. Winter squash is a great comfort food on a cold night. Warm, flavorful, buttery in texture and filling. All of the savory aromas fill the kitchen as it warms from the oven.
There are no shortage of winter squash varieties but I tend to cook them all in the same manner. It's so easy and the results so to my liking. Carefully halve or quarter the squash, scoop out the seeds, rub with olive oil and season at will. Make it sweet, savory, spicy or a combo of all. I roast the pieces skin side up at 350 for as long as it takes for the squash to become tender. I like the slow and low method. Once the squash is tender you can eat from the wedge with a spoon or scoop out the good stuff for your plate. Enjoy.