How to roast a squash even if you're oven-phobic

At the risk of sounding horribly lazy, I must admit that sometimes the idea of using the oven can seem a bit much.  You have to take out whatever you're storing in there, preheat, use oven mitts, etc. etc.  Ok, so I might be exaggerating a touch.  But it can be a slight pain.  So, when I found a butternut squash and a delicata squash (the long thin one with stripes) in my community supported agriculture basket this week I actually sighed.  But instead of letting them go to waste or creating a fall decorative accent for my kitchen counter, I prepared for battle and looked at some recipes online.  They looked easy enough, but there seemed to be some face up/face down controversy.  There were a few recipes that suggested placing the squash face down on your pan but the majority were from the face up school so I went with that.

After making that crucial decision, it was as easy as could be.  I preheated the oven to 400 degrees.  Then, I cut the two squashes in half lengthwise.  I used a fork to remove the seeds and stringy stuff in the center.  I put some foil on a pan and placed my squash face up.  Then, I rubbed on some olive oil and sprinkled on some salt.  I threw them in the oven for 40 minutes (with the convection on).  Easy as could be.  They came out perfectly, complete with some caramelization on their face up flesh and now I have something very fall and tasty to eat with cottage cheese this week.

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