Easiest Recipe EVER

It's March which means it is time to cook up the rest of last season's squash harvest before it goes bad or starts growing it's seeds INSIDE the squash. The hardest part of cooking a squash is cutting it open with a huge cleaver or a cleaned up ax. So don't do it. Just roast the whole thing with the seeds still inside until a knife can easily push into the meat. Usually an hour at 350 degrees is enough - more if a 10 pound squash and less if it's a 1 pounder.

Once done slice off the top and scrape out the seeds before serving as sliced wedges of squash or scoop out the creamy flesh to put into soup or the freezer.

Or... when a personal sized squash is half baked, take off its cap, scrape out the seeds and replace with a pilaf or rice stuffing. Put the cap back on and cook a bit more. That's it! Serve it to anyone you want to impress.

The down side of this this whole squash method is that it means those seeds can't be planted - they are literally cooked.