Wednesday, October 13, 2010

Squash season

It's that time of year, time to start rolling with the squashes.
I just haven't been able to forgot about that delicious squash I had when I was in Seattle last weekend. It was so good and it's still on my mind.  When I was at the store today they had a nice selection of various organic squashes.  The one I got is a little on the smaller side and perfect for one serving, or one with a little left over.

I baked the squash in the oven in about an inch of hot water to create some moisture. I topped it with a little cinnamon and some sucanant sugar. To go along with the squash I also baked a chicken breast that I cut in half. Chicken breasts are always so huge. I saved the other half to possibly add to a sandwich or salad later this week.

The chicken was seasoned with some Italian seasoning, Parmesan cheese, sea salt, and Parmesano reggiano.

Everything was baked at 350 degrees for about 30 min.

I love squash but I'm so bad at cooking it. It tasted nothing like the one I had in Seattle. It was kinda dry and didn't much flavor. I'm going to have to find out how my friend Michelle cooked it.


  1. Try putting some orange juice concentrate on it when you cook it, that's yummy too.

  2. The one thing that works best for me is to cook it cut side down; so brush the inside with EVO and sprinkle a little brown sugar and then put it face down on a cookie sheet; other pans are sometimes too thick. Other then that its really just a matter of how good of squash it is; some are more flavorful then others; I just got a pumpkin looking one in my box this week so we will see how that turns out......

  3. Tip for chicken breast, pound them down, then cut in half and you have two breasts out of one.