Easy to prep, this thin-skinned winter squash varietal is known for its delicate, edible skin. It has a corn-like sweetness that pairs well with brighter flavors (think light vinegars or pomegranate seeds).
To prepare: cut off ends, cut in half length-wise, and scoop out seeds. Cut the remaining squash into half-inch half-moons. Lay them single-layer on a roasting pan (with enough room to not steam each other), and roast in the oven for 20-25 minutes at 425F, flipping halfway through. They should get a nice brown on the underside, which will give it an even richer flavor.
TFF is a family farm located in Central California. Chris is a fifth generation farmer, and they started farming on fourteen acres of hillside property in Carpinteria, planting a variety of fruit trees. Read more