1 Teaser Text: NAHS Athletic Complex-bleachers and press box ready for use. 2  Image URL: http://www.nasd.k12.pa.us/cms/lib6/PA01001836/Centricity/Domain/4/AthleticComplexOct2015180.jpg.
Directions. Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet.Roast until squash is tender when pierced with a knife, about 1 hour. When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley.irections. Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet.
Directions. Preheat oven to 350 degrees F. In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes. In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it).Toss the squash with the browned butter and season.Place pan in oven and let the squash finish cooking, approximately 15 minutes. **Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing.oss the squash with the browned butter and season. Place pan in oven and let the squash finish cooking, approximately 15 minutes. **Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing.