If you’ve read my ramblings for awhile you have come across my chats about winter squashes (for instance, February 19, 2009) and know that I do like cooking with them. Their inherent sweetness appeals to my deep-seated sweet tooth and makes me feel as though I’ve been indulgent when, in fact, I’ve just eaten something very good for me. This fall I have been cutting winter squash into slices or pieces (depending upon the size) and roasting it just to the point where the edges turned dark brown and begin to crisp. This seems to highlight the caramelly, slightly bittersweet flavor that I love. All you have to do is scrub the skin, cut the squash up, toss it with olive oil, a little sweetener (I use saba {a syrupy drizzle made from grape must}, but you could use maple syrup, brown sugar, probably even a sugar replacement if you’re on a diet) – just a little, don’t overpower the squash, and salt and pepper. Pour the whole thing into a baking sheet and roast at 350ºF for about 30 minutes or so – again, depending on the size of your pieces. If you do this with smaller squashes – like acorn – cut the squash in half, lengthwise, seed, leave the skin on, and then cut, crosswise, into slices. The crisped slices look so inviting on the plate.
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