It isn’t the most beautiful picture. And in real life? It’s not that beautiful there either. But what IS nice about roasted squash is that it’s the catch-all for most leftovers you may have laying around your kitchen. The applications are really unlimited. What I did here was roast a delicata squash for a while (40 min at 350, though my squash was a honker, normal delicatas are usually smaller, a little olive oil and salt drizzled over) so that it was fairly soft. Then I mixed some leftover collard greens with bacon, some quinoa and jack cheese and put that mixture in the squash troughs and baked until the cheese was all melty.  There are so many other mixtures that would be good baked in a squash. I think some form of grain, veggie and cheese works well but why not something like chili? Or taco squashes? Some sort of Mediterranean orzo pasta with greens and olives theme? Yum.

Eat more squash!