Hands-On Time
20 Mins
Total Time
40 Mins
Yield
Serves 4 to 6
Marcus Nilsson

How to Make It

Step 1

Toss squash in the olive oil and salt and pepper. Cover with foil and cook at 350° F until almost soft, 30 minutes.

Step 2

Uncover and cook until soft and golden brown,
 15 minutes more; cool. Refrigerate in an 
airtight container for up to 5 days.

Chef's Notes

Tip: Combine the squash with a grain and Goes With Anything Kale Salad. Use it to top tacos, or reheat it 
and serve warm with pork or fish.

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Ratings & Reviews

/5
Reviews
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