This squash is so sweet and tender and very easy to prepare. It has a lovely buttery flavor so you don't have to add extra flavoring or spices unless desired.

Over the years I’ve seen roasted squash cooked in many ways and I’ve got to say this particular way is one of my favourites.

This recipe goes great with a summer BBQ, a nice steak dinner, or even an after-work snack. My family leaves no leftovers of this yum yum. :)

Household favorite :hungry

This recipe feeds my family of 5 for roughly 3 meals, and it's the only way the kids will eat squash.

This is the perfect way to cook acorn squash. It brings out its sweet natural flavors and you don't have the extra calories of the brown sugar and butter.

a little overcooked around the edges

We've been bringing home summer squash by the pound in our local CSA share, and this is a simple, delicious way to use up a lot of it all at once. I use gochujang-- Korean red pepper paste-- to spice this soup, but if you don't have it on hand a squeeze of lemon juice, some salt and pepper, or a dash of tobasco will do just fine. The key is to not overspice-- let the delicate flavor of the summer squash shine here. Pictured on the left, served with Blackened Corn and Shrimp Salad and honeydew melon topped with chili powder.