Roasted Winter Squash

- whole winter squash (variety of your choice), halved
- Kowalski's Extra Virgin Olive Oil, to taste
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
  1. Preheat oven to 400°.
  2. Scrape out seeds and fibrous strands from halved squash; discard.
  3. Drizzle squash flesh with oil; season with salt and pepper.
  4. On a parchment-lined baking sheet, roast squash halves cut-side down in the preheated oven until fork-tender (30-60 min., depending on size).
  5. Serve immediately.


Tasty Tips:

  • If you're using the squash for a sweet dish, be sure to use a neutral oil and skip the salt and pepper before roasting.
  • You can also cut unpeeled squash into small wedges or peel and chop it into 1-2" chunks. Smaller pieces are cooked the same way as halves but will take much less time to cook. Enjoy it in recipes for soup, salads, pasta and more.