delicious squash with salt pepper along with roasted garlic and onion
The Bell pepper was the first option, before I had a pan. After borrowing a shallow baking pan, I halved an acorn squash, scooped out the seeds, put it face down on a slightly oiled (olive oil) pan, and halved an onion, and plucked a few garlic cloves, leaving their skin on to retain moisture. Wow, all of the above were so delicious. This is the easiest way to cook, inside and outside.
Here are the pics, showing my pretty rustic conditions, considering I’ve moved back to the United States, to a new town, Providence, Rhode Island, and into a room with no furniture – and no kitchen ware.
I’m making it happen and eating very well, in conditions that are clean.
And the link for my podcast is here.
Dropbox Link “roasting acorn squash bell peppers onion.m4a”
bell pepper was the first option, when I had no pan at all
roasted acorn squash (sea salt & pepper only), onion and garlic