Roasted Squash is a delightful combination of pepper squash and a butter/brown sugar filling.
Pepper Squash is abundant right now. Microwaving the whole squash for a few minutes, will make it easier to cut in half to cook.
Roasted Squash is not a difficult recipe except for one thing. The hardest part of the recipe is cutting the squash in half. The best way to do this is to microwave the whole squash for 2 to 3 minutes or until you can get a knife into the squash.
Roasted Squash
Print recipe| Serves | 4 |
Ingredients
- 1 Large pepper squash
- 2 Tbsp brown sugar
- 2 Tbsp butter
Directions
| Microwave the whole squash for 2 minutes on high. This should soften the squash enough to allow you to cut the squash in half. If it is still very hard to cut the squash in half, microwave for another minute. | |
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Cut the squash in half and scoop out the seeds.  | |
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Place the cut, seeded squash cut side down in a dish that has about an inch of water in it.  | |
| Roast the squash at 350 deg F for 30 - 40 minutes or until the squash is fully cooked. To test, turn one of the halves over and push a butter knife into the squash. It should easily slide into the squash. | |
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Once the squash is cooked, turn the halves over. Place a tablespoon of butter and brown sugar into the hollow.  | |
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Bake another 8 minutes or until the butter has melted into the brown sugar.  | |
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Scoop the butter/sugar mixture out of the hollow and place in a small bowl. Cut each half into a quarter. Divide the butter/sugar mixture evenly over the 4 pieces of squash. Serve immediately. | |