'Tis Squash season! And I found a random one I have never cooked before on sale, so I decided to try it. This amazing squash tastes like the lovechild of a pumpkin and a chestnut, which results in heaven in your mouth.
This is the recipe I tried to follow, but I never made it to the dressing part because it tasted so good on it's own, I didn't want to mess with it. I used sweet onion instead of red and added Rosemary stalks and a tad more salt for an additional 10 minutes of roasting at 400 degrees.
It's so simple yet so delicious so I just had to share. Here's a potato quality pic. Enjoy!
bon appetit
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