I realized that I probably can like just about anything if it's prepared right.
So now squash is one of my go-to vegetables and my favorite way to prepare them is oven-roasted. Roasting is simple, doesn't require a lot of monitoring or make a big mess, and it brings out the sweetness in foods. Who doesn't need a little more sweetness in their lives? Here's how I do it.
Preheat the oven to 400-450 degrees F. Assemble your vegetables--don't forget to look in the refrigerator for anything that's near the end of its life, like carrots or garlic.
We usually have plenty of leftovers and I add them omelets or make a quick soup for lunch by adding them to homemade chicken broth (thanks, Lorna Sass, for giving me permission to simplify this process).
Now that I've figured out a way I like squash, can anyone tell me a decent way to fix Brussels sprouts?
*I use this Italian seasoning on everything. Omelets, all vegetables, in soups and spaghetti sauce. I make it with the optional red pepper flakes, so it has a little kick. Buy the book, get a pressure cooker.