Butter nuts

It is the season for winter squash. Acorn, butternut and spaghetti squash are abundant and cheap right now and you can make them into just about anything.
That said, I hate squash, hate hate hate it. Now I have nothing against it, I really want to like it, because it's abundant, cheap and can be made into just about anything but the flavors have never really been my favorite. I can enjoy a butternut squash soup now and again, but generally I stay away from it.

Last week I decided that with my new found love of roasting all vegetables, I had to give them a second chance. It only cost me about $1 anyway. The roasting process itself is fairly self explanatory, but I admit I had no idea how to actually prepare one for cooking.

So here is a photo exploration of preparing the most phallic of all vegetables for roasting, the butternut squash.

Cut off the top and bottom so it will stand
Olive oil, kosher salt and pepper.

425 F for about 30 min or until crispy.

Verdict: This was okay, a lot better than squash I've had in the past. I'm sure actual squash lovers would enjoy it a lot more than I did. It actually was nice leftover, served with huevos rancheros as kind of of a pseudo plantain (another thing I don't like).
I need to find another squash recipe though, I bought 2 of the damn things and it's sitting in my pantry staring at me, imploring at me to use it before it goes bad.