Roasted Squash by Daisy Nardi

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