Roasted Opo Squash
Roasted Opo Squash might not be on everyone's dinner menu, but it's a fun summer squash with a delicate taste and texture, great for roasting or chopping into cubes and tossing into a curry. Today, I roasted mine with the intention of making Baba Ghanoush w/ Opo Squash & Mayocoba Beans. Opo squash has a bright, citrusy flavor that goes well in a variety of recipes, though. It's a great substitution for other types of summer squash or even eggplant, like I did with baba ghanoush.
Equipment
- Aluminum Foil
- Oven
Ingredients
- 1 opo squash peeled
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Peel the opo squash and cut the stem off.You can do this after roasting or skip entirely because the rind is edible. Summer squash rinds can be texturally unpleasant, though, so I tend to remove them. I'm also going to purée this, so it doesn't make all that much difference!
- Wrap in aluminum foil.
- Cook for 45-60 minutes, or until the squash is tender.