For someone who never liked squash growing up, I’ve got to say I like everything about this recipe from Trisha’s Southern Kitchen on Food Network. The roasted squash was so tasty that it was hard to stop snacking.
And, the roasted squash seeds are super easy and super flavorful. I’d like to have a cup or two of these handy year-round to top salads and savory dishes.
What I found challenging — I always find it a little difficult to peel an uncooked squash. Maybe it’s because my knife work isn’t super skilled. Feels like I am in the danger zone. Cutting it into bite-sized pieces probably reduces the roasting time, but I might try to just halve the squash the next time around and roast it in that form, then remove it from the peel afterward with a spoon. Pretty sure I can’t inflict any damage to my person with a spoon 😉
As far as flavor, though, we definitely give this recipe thumbs-up all around 