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Crispy Skin Whole Roasted Squash
Introduce
Chef :
SoniaCrispy Skin Whole Roasted Squash
Pretty much what it says in the time. Don’t forget to pierce the squash before cooking otherwise it’ll explode! Delicious hot from the oven just as it is, or drizzle with some extra virgin and rock salt, or scoop out the middle and use for soups and purées.
Cooking instructions
* Step 1
Pierce the squash in multiple places with a skewer or sharp knife. Run the skin with oil and season with salt, then bake in the oven at 190 C for about 1 hour or until tender.
* Step 2
Allow to cool slightly before tearing in half, removing the seeds and eating.
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