Wednesday, March 9, 2011
I got a big banana squash and a big round squash which has a very thick skin from a dear friend. First I cut the banana squash, it looks like butternut squash. So easy to prepare, peeled and took the seeds out and cut them into chunks. Lay them onto sheet pan, mixed with olive oil. Then the other round squash, size like a bowling ball, has very thick skin. Well, to let your imagination goes wild, the skin is hard and thick like an ostrich egg. I could not peel them, so I used a cliver to crack it open and then chopped into big pieces as you seen in this picture. Also mix those pieces with olive oil. Put into the oven at 400 F until soft and brown little, say about 35-45 min. For these cooked squash, I put them into few small ziploc bags, place them in the freezer for future used. See, I dont put salt, because I can use them in future either for savory or dessert. Enjoy the squash time and if you want to make a nice roasted squash with your steak, just pull out the squash from the freezer, reheat them either in the microwave or oven, add salt and pepper and served. Better with thyme if you can add that.