How-To Roast Squash

One of my FAVORITE things about the Fall and Winter is SQUASH.  I LOVE all the different varieties that you can find at the market and have fun trying out different ways to bake, roast and cook them.  I think my FAVORITE method of eating any type of squash is by far Roasting it.  It’s quite simple and roasting just brings out all the sweet, nuttiness in the squash and makes it so tender it just melts in your mouth.  I think another reason I LOVE squash is that you serve it sweet like dessert, savory as a side or even use it as a healthier alternative to FRIES!

This is the first time I’ve used Kabocha Squash and I LOVED it.  The flavor reminds me of a cross between butternut squash and pumpkin.  Here are two easy methods for roasting squash plus a few variations to help you spice or sweeten it up.  Enjoy!

HOW TO ROAST SQUASH 

INGREDIENTS:

1 Kabocha Squash

2 tsp Extra Virgin Olive Oil

Sprinkles of Sea Salt ~ 1/4 tsp

Dashes of freshly ground pepper ~ 1/8 tsp

OPTIONAL VARIATIONS:

* You can make your squash sweeter by adding cinnamon, brown sugar and butter like this Brown Sugar Butter Acorn Squash.

* FRIES!!!  Butternut Squash Fries are an amazing alternative too!

INSTRUCTIONS:

1.  Preheat your oven to 400 degrees.  Prepare a cookie sheet with foil and nonstick spray.

2.  Rinse the outside of your squash, slice in half and scoop out the seeds.   Slice your squash into pieces, think cantaloupe slices, leaving the skin on.

3.  Place squash slices onto prepared cookie sheet.  Drizzle with olive oil and sprinkle with sea salt and freshly ground pepper.

4.  Bake for 30 minutes, flipping your slices over once half way through.

Makes 2-4 servings, depending on how much squash you’d like to enjoy!

ENJOY!

STEP-BY-STEP:

Rinse and dry your squash to remove any residual dirt.

 

Slice in half and use a spoon to scoop out the seeds.

You can roast your squash in two halves, just skip to step #3.  This method would be the preferred method if you are making the Brown Sugar Buttered Squash.

However, I prefer to roast them sliced because they are more fun to eat that way

Place your squash slices on your prepared cookie sheet.  Drizzle with olive oil, sea salt, and black pepper.

NOTE:  Any sea salt will work, however, I prefer to use a course salt that has a intense flavor like this Himalayan Pink Sea Salt.  You will be surprised how different it tastes from what you can pour out of a shaker ~ a little goes a long way  

Roast at 400 degrees for 30 minutes, flipping half way through.

If you are brave, you eat the skin too, but, if you are like me, you leave the skin behind

This method works great for just about any squash, however, Kabocha and Acorn Squashes work best.

and Enjoy!

Tagged as: How To's, Squash