Roasted Squash by Daisy Nardi – Richmond InStep for Life

Roasted Squash by Daisy Nardi

November 13, 2016


1 acorn squash

1 butternut squash

1 delicata squash

1 sweet potato

Sea Salt


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