Thursday, November 22, 2012

Red Kuri Squash

This is the Red Kuri squash that I made this morning.  I put it into a 350F oven for about an hour, pulled it out, cut it in half, and scooped the seeds out.  It smells great and will be cubed and roasted with brussel sprouts for dinner tonight.  Don’t forget to sprinkle lightly with coarse sea salt before serving.

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