{squash}

One of the best things about fall is the squash. I could eat it almost every day. That and Brussels sprouts. There's something about the magic of roasting that brings out the very best in every winter vegetable. But this. This is my very favorite way to eat my winter veggies. We ate it so often last winter (and summer..and fall), that I was sure we would turn orange. There's something about butternut squash, a bit of oil, salt, coriander, cumin, cayenne, ginger, and cinnamon roasted at 425F for an hour that is just...perfect. The squash gets crispy (not quite burnt) on the outside and so smooth and creamy on the inside. Then the sweet squash and spicey rub make the taste buds in my mouth go totally nuts. It's amazing. Enough said. When squash goes on sale, you know where to find me.

PS If you don't finish the whole squash and are worried about reheating, try this: Either throw the leftovers in a food processor or mash up with a potato masher and throw in a tortilla or between two, sprinkle with a little pepper jack cheese (or none at all) and basically whatever else you want and cook it like you would a quesadilla. So good.