As the days get longer solar cooking becomes a whole lot easier.
Even on a busy day, like mine was today, you’re more likely to get at least part of your evening meal into the Sun Oven before it’s too late.
It was mid afternoon by the time I got some acorn squash going, but there was still plenty of time to roast it to perfection. To keep it simple, I cut the squash in half, scooped out the seeds, and seasoned it with some olive oil and a sprinkling of kosher salt.
Add a drizzle of balsamic vinegar just before serving for a splash of color and extra flavor.