November 13, 2016
1 acorn squash
1 butternut squash
1 delicata squash
1 sweet potato
Wash squash thoroughly.
Cut ends off each squash and cut them in half.
Using a spoon, scoop out the seeds
Cut each half into 3 or 4 wedges
Place the wedges skin down on a cookie sheet.
Roast for 40 minutes at 400 F
Remove from oven and drizzle with olive oil
Salt to taste
Use roasted squash to garnish the loaf