meatless monday: roasted squash

In honor of what was the first real fall weekend in New York, a simple squash recipe:
Cut a squash in half (think: butternut, acorn, delicata, kabocha, or hubbard variety). Scoop out the seeds and stringy stuff and compost.  Lay face up on baking sheet, drizzle with olive oil, salt, pepper, rosemary, red pepper flakes, and a bit of brown sugar or agave nectar. Bake at a high temp for about an hour (depending on size, check frequently). When flesh is soft and a knife pierces the skin easily, your squash is done. Serve with a dollup of sour cream or Greek yogurt and a side of brown rice and sauteed kale/chard/vitamin greens (hello, macrobiotics!). Also delish if you cube the squash and add it to your lunchtime salad the next day.


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