Jim's Own Safari Rub, the all-natural all-purpose seasoning blend I used to add subtly exotic flavor and a gentle spiciness to the roasted squash.
If you have a larger or a smaller squash than the two-pounder on which this recipe is based, simply adjust the seasoning quantity accordingly. You can also adjust the seasoning to your taste by using less or adding more.
Here's a tip to make cutting the squash easier: Use a potato peeler to peel the squash prior to any cutting. Before discovering this trick I would either risk life and limb trying to hack into the hard rind of the squash or ask Greg to do it for me. The potato peeler spares my fingers (and makes me self-reliant) while removing the tough outer rind without any loss of flesh (neither mine nor the squash's).
1 heaping Tablespoon of Jim's Own Safari Rub
Oil for roasting (2 to 3 Tbs, depending on how much squash you have)
Preheat oven to 400°F. Peel the squash, trim ends off, cut in half and scoop out the seeds. Cut into small cubes and place in a bowl or a resealable plastic bag. Sprinkle with the rub and add just enough oil to coat the squash. Stir if using a bowl, or seal the bag and shake, until the squash cubes are coated evenly with the oil and seasoning. Transfer into a shallow baking dish or roasting pan and spread out to a single layer, or at least as close to a single layer as possible. Roast at 400°F until the squash is lightly browned and tender, about 60 to 90 minutes, stirring every 30 minutes or so to ensure even cooking. Makes 4 to 6 servings.