Roasted Winter Squash

This was included (by QR code) on the label of a Koginut squash from Row 7 seed company, the developers and original growers of that variety of small butternut/buttercup squash. As of posting this, I haven't tried the recipe with other winter squashes.

• Winter squash
• Salt to taste
• Olive oil

Preheat oven to 375.

Cut squash in half and scoop out seeds and pulp (of course you'll save the seeds to roast.)

Salt cut sides of squash and brush with olive oil.

Place cut side down on baking sheet or other ovenproof surface.

Bake 35 minutes

Flip over, brush more olive oil on cut side.

Roast until soft & caramelized, another 15 to 20 minutes.