Meal Planning
More Tools
About Yummly
®/™©2023 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
8 SERVINGS
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Preheat oven to 400°. Grease 13 x 9-inch glass baking dish with 1 tablespoon olive oil; set aside.
- Cut squash in half lengthwise. Scoop out seeds, discarding as much stringy pulp as possible. Rinse seeds with cold water in sieve; reserve.
- Arrange squash in prepared dish, cut side down, then pierce with fork. Roast 45 minutes or until squash is very tender; cool.
Reviews(3)
Kathy Kaul 7 years ago
Great recipe! I roasted some carrots with the squash, plain greek yogurt and a splash of heavy cream instead of crema, and Penzeys Arizona Dreaming spice instead of adobo chilis.
Morgan M. 7 years ago
I basically mad eit as is except that I used vegetable bouillon to keep it vegetarian. The soup on it's own has lovely texture and nice flavor, but it was the adobo and sour cream that stole the show! I didn't mix the garnish together and I didn't set out mayo, so my guests just added the spice and cream as they wished wand I think this worked out to everyone's personal tastes the best. Especially the kids!