Crispy and stripe-edy on the outside, creamy on the inside, Tiger Squash is ready in less than 15 minutes. I'd expected it to be sweetly caramelized like oven-roasted squash. Instead, Tiger Squash has the savory snap of French fries. It's a great way to welcome fall produce without heating up the oven or lots of chopping.
Active time: 6 minutes. Total time: 14 minutes. Serves 4.
1 butternut squash
2 teaspoons olive oil
salt to taste
- Preheat the grill to medium or 425°F. Cut off the neck of a butternut squash and peel it. Slice peeled squash into 1/2-inch slabs. Rub with olive oil.
- Grill squash slabs for about five minutes on each side until tender all the way through. Avoid moving them around to create well-defined stripes. Squash is done when a fork goes through easily and tiny steam bubbles will appear on top.
- Sprinkle squash with salt and serve hot for maximum crunch. While you can refrigerate extra squash for up to four days, the French-fry appeal only comes hot off the grill.
Frozen peas on the Cook for Good site? Ai yi yi! I'm using some kitchen shortcuts while I recover from a stress fracture, including frozen peas and greens and some store-bought bread. Remember, you don't have to do it all or all the time. Do the best you can to make a difference and enjoy your life.