On 7/20/2017 2:08 PM, tert in seattle wrote:
> I've always just sauteed with a little garlic or onion, and thyme or
> whatever -- would like to try roasting. Any suggestions?
>
The summer squash in the photo was grilled. The dreaded zucchini and
yellow crookneck. Brushed with olive oil and seasoned with a little
S&P and some dried basil.

> I have vague memories of my mom roasting winter squash halves of some
> sort and then eating it with a bunch of butter in the cavity.
>
Likely what you recall was roasted acorn squash. I love it cooked that
way! Cut it in half, scoop out the seeds with a spoon, put the halves
face up in a baking dish. Sprinkle the inside of the squash with salt &
pepper. Add about one Tbs. of butter in the cavity (depends on the size
of the squash) and bake it at 350-375F. After about 30 minutes brush the
melted butter around inside and on the cut top. Might need more butter!
Continue cooking for another 30 minutes until fork tender. It's
delicious. If you like winter squash. I do.

Jill