We opted to leave the squashes whole for you this week. Lisa and I love using winter squash as décor around the house and then gradually eat them throughout the fall. With a thin edible skin, you often see them sliced and roasted as pretty rings. Being so big, these would do well cubed and roasted (or anyway you’d do any other winter squash).
We end up cutting the squash for you all out of necessity more than anything else. Because it ends up being one squash per full share from Nichols, to make half shares work we have to cut them so we figure best to do them into nice wedges for everyone. That way all you have to do for a simple preparation is oil and salt the wedges and put them into a 400F until tender (~30-45 mins).
We end up cutting the squash for you all out of necessity more than anything else. Because it ends up being one squash per full share from Nichols, to make half shares work we have to cut them so we figure best to do them into nice wedges for everyone. That way all you have to do for a simple preparation is oil and salt the wedges and put them into a 400F until tender (~30-45 mins).
