Peel the squash. Cut each squash lengthwise and scoop out the seeds. Cut each squash crosswise into half moons.
Sprinkle with salt and pepper and brush with a thin coat of olive oil.
Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden.
Cook’s Note
TIP: You don't have to peel the squash. If you don't have a super sharp carrot peeler, don't bother trying to peel it. Sometimes the skins taste declicious!
Tools You May Need
Recipe courtesy Kathleen Daelemans
Tools You May Need
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