Squash season

It's that time of year, time to start rolling with the squashes.

I just haven't been able to forgot about that delicious squash I had when I was in Seattle last weekend. It was so good and it's still on my mind.  When I was at the store today they had a nice selection of various organic squashes.  The one I got is a little on the smaller side and perfect for one serving, or one with a little left over.

I baked the squash in the oven in about an inch of hot water to create some moisture. I topped it with a little cinnamon and some sucanant sugar. To go along with the squash I also baked a chicken breast that I cut in half. Chicken breasts are always so huge. I saved the other half to possibly add to a sandwich or salad later this week.

The chicken was seasoned with some Italian seasoning, Parmesan cheese, sea salt, and Parmesano reggiano.

Everything was baked at 350 degrees for about 30 min.

I love squash but I'm so bad at cooking it. It tasted nothing like the one I had in Seattle. It was kinda dry and didn't much flavor. I'm going to have to find out how my friend Michelle cooked it.