A few weeks ago while I was visiting my family on Vancouver Island for Thanksgiving, I brought over a bunch of squash to add to the feast, see pretty picture above. I'm trying to recall what type of squash these were but alas I was completely distracted by the dazzling array of colours of the bounty of produce at the Burnaby Farmer's Market and so I regret that I did not noticed their names.
Anyway, after some discussion on how to prepare the squash we decided to roast them very simply but in a tasty way that cannot be beat. I was inspired by my sister Ashley's method of roasting butternut squash which I've drooled over on many an occasion. A big thanks to my other sister Melody for doing the grunt work of all the chopping! The most labour intensive part without a doubt.
Roasted Squash (serves 6-8 people)
Cooking time: about 45 minutes
3 small squash cut up into 1 inch cubes
coat with olive oil
6 garlic cloves
salt and pepper to taste
Variations: add fresh thyme, sage or other fresh herbs. A bit of maple syrup to make it sweeter perhaps?
Combine squash, olive oil to coat and minced garlic in a large baking tray. Add salt and pepper to your preference. Cook at 375 for 45 minutes or until cooked all the way through.
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