I bought a couple organic squash. A butternut squash and a spaghetti squash.
I roasted the butternut this morning and it turned out so good. Here's how simple I make it.
On each half, top with 1/2 table spoon of butter, 1 table spoon of Kahlua, 1 teaspoon brown sugar, pinch of salt and lots of black pepper.
Bake at 400° for 1 hour or until tender
Butternut squash is naturally sweet, so you really don't even need to add the brown sugar if you don't want to. It can be blended into a lovely soup or cubed as a side dish. For me, just give me a plate and a spoon and I'm in squash heaven.
Since this is a pottery blog, I must add some pottery. Here are my latest Fall lovelies fresh from the kiln.