Yokohama squash has to be the best winter squash I've ever had. It has a bright orange interior and a sweet nutty flavor. I decided to bake the squash. I cut it up into one inch strips from the center, then cut the rough peeling off. I then cut the peeled strips into one inch sized cubes.
Cutting this squash isn't as easy as it sounds, especially since I can't find any sharp knives around here. Please be careful when cutting uneven squash like this lumpy one; the knife can easily slip and cut your finger.
I coated a baking dish with olive oil with a little extra. I tossed in the squash and stirred to coat them all with olive oil. I sprinkled in chopped fresh garden sage, salt, pepper, and drizzled with honey, then added pats of butter. Bake in a preheated 400 F oven for 25 minutes or until a fork inserted goes in easily. It's very tender and takes no time at all to cook so be careful not to overcook. This squash is worth all the trouble cutting and peeling and baking. It was so delicious. Up next, a home improvement project, could it be a kiln room ? Thanks for reading and for all your comments.
