Roast squash

I love all the little squash that appear at the Hollywood Farmers Market in fall and winter. I work hard not to carry home armfuls of them each week. There are so many varieties to enjoy.

I used to just wash them and throw them in a 350 degree oven until they were soft. Then they are easy to cut and seed and serve as a side with a bean stew.

But now I have an even better way to cook them. It requires cutting them when they're raw, which is a little hazardous, but use a big sharp knife and keep your fingers out of the way. Then brush the wedges with olive oil, toss them in aromatic spices, and roast until tender. Wow.

Roast squash
1 tbsp olive oil
1/2 tsp whole cumin seeds
1/4 tsp chili flakes
1/8 tsp salt
1 small winter squash

Warm the oil in a small frypan. Add the cumin and chili and let heat until fragrant. Add the salt, stir well and remove from the heat to infuse a little.

Wash the squash with dish soap and water. (You do use environmentally-friendly coconut-based dish soap, right? If not, use a veggie wash. The peel might end up so delicious you want to eat it.)

Cut the squash in half, then into wedges a couple of inches wide. Scrape the seeds and membranes off each piece.

Rub the cut edges of each wedge in the oil and spices and then place on a lightly oiled rimmed cookie sheet. Pour the remaining oil and spices over the squash.

Bake at 375°F about 30 minutes until tender.

Serves 2.

(This same method is also great with cauliflower - cut it into 2" florets, toss in the spiced oil, and cook in the same way.)