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| trumpet squash and a bag of garlic chives |
I roasted the trumpet squash I received recently. It was a young squash, quite tender and easy to cut. The skin hardens and takes on a tan colour as it gets older. Then you may have to cut the skin off. I sliced it up and roasted it. The seeds were soft so I removed them and roasted them too. It tasted like zucchini.
1 trumpet squash
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
4 tbs olive oil
a handful of grated parmesan cheese
Preheat oven to 400F
Mix all ingredients, bake cut side down on a sheet lined with parchment paper 25-30 min.
13 comments:
You made a great recipe with that pumpkin.
So it's a kind of summer squash?
...something new for me.
Angie is can be left to mature and it turns into a more tan colour and the skin gets harder. -Christine cmlk79.blogspot.com
Yum.
rkrsrue.blogspot.com
I would like to find some of this squash. Looks so good.
Looks and sounds good Christine.
All the best Jan
I wonder what other cheese would worked.
Genial. Te mando un beso.
You made yummy pumpkin!
This is new to me recipe but I will definitely try it.
Dora you can use any cheese or none
You do get some neat stuff from your neighbors!
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