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Roasted Squashes

Roasted Butternut Squash Candied Bacon Fennel Fronds Squash Tasting Table Test Kitchen
A fall classic: roast butternut squash

Step One: Pick your squash. Choose from varieties like butternut, acorn and delicata. We like 'em all.
Step Two: Roast. Slice in half crosswise, remove the seeds, and season the cavity generously with salt and olive oil. Roast in halves or thick slices at 375 degrees until a paring knife runs easily through. (Timing will depend on the size and shape.)
Step Three: Top. Use our pairings below as a guide, but feel free to mix and match.
Variety: eight ball (l.)
Topping: 
fresh sliced Fresno chiles + crumbled chèvre + arugula + lemon vinaigrette
Variety: acorn (r.)
Topping: 
kale quickly sautéed with garlic and chile + poached egg + black pepper + Pecorino
Variety: delicata (l.)
Topping: 
roasted peanuts + chaat masala + fresh cilantro leaves + a squeeze of fresh lime
Variety: spaghetti (r.)
Topping: apple matchsticks + chopped pistachios + lemon vinaigrette
Variety: butternut (pictured at top)
Topping: candied bacon and pecans + fennel fronds


Read more:http://www.tastingtable.com/entry_detail/national/15220/Roasted_Squash_Recipe_Ideas.htm#ixzz3oHDyekJl

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