I had been accumulating squashes from my CSA basket–acorn, delicata, and sweet dumpling squashes–whose beauty was as inspiring as it was daunting. What does one do with such pretty squashes? The answer is one roasts them with spices.
- 1 medium squash
- 1 dried red chilli
- sea salt
- freshly ground black pepper
- 1 large handful fresh sage leaves
- 1 stick cinnamon, broken into pieces
- olive oil
Preheat your oven to 180°C/350°F. Halve the squash, remove and reserve the seeds, then cut the squash into slices or chunks with the skin left on. Using a pestle and mortar, or a metal bowl with a rolling pin, bash up the dried red chilli with a good pinch of salt. Add the whole sage leaves, the pieces of cinnamon and enough olive oil to loosen the mixture, and rub over all the squash pieces so they are well covered.
Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp. Remove the cinnamon before serving.