Cut medium-size squash (peeled or not - I don't) into quarters, remove seeds. Cut each quarter into 6-8 slices, depending on size of squash. Arrange in pan, brush both sides with olive oil and sprinkle both sides with a little salt, a couple of good grinds of black pepper, and a liberal amount of Chinese Five Spice*. Bake at 400, uncovered, about 30 minutes, turning once.
*Chinese Five Spice (from Schilling) = Fennel, anise, ginger, licorice root, cinnamon, cloves.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment