Iconic winter and fall vegetables: squash.The great thing about these hardy vegetables, is that they don’t take up refrigerator space, and store for a long time. But, the challenge is getting through that tough skin and preparing the vegetable. Whether it be Acorn, Butternut, Kobacha, Delicatta, Turban Squash… or really, any other winter squash, you can roast ahead and keep it in the fridge to ease the speed of cooking for any recipe.
Food preparation doesn’t have to take long. Doing some of the preparation ahead allows you to free up time during the week day by shortening the cooking time significantly. Whether it be washing, and chopping the vegetables, or pre-cooking a batch. So, roast ahead, so that you can make time for your game of squash.
Below is a recipe for roasted Kabocha, but it can be used for any squash. I used this recipe for my Kabocha Kale Salad, but the lovely thing about squash, is it’s versatility! So feel free to swap out the spices and flavouring to your heart’s desire.
Roasted (Kabocha) Squash
MAKES 8 SERVINGS.
COOK TIME: 50 MINUTES.
PREPARATION TIME: 5 MINUTES.
- 1 Kabocha Squash
- 2 Tbsp Olive Oil
- 2 Tbsp Brown Sugar (optional, though it gives it a bit more of a caramelized flavour and texture)
- 1 tsp Cinnamon *optional
- 1/8 tsp Nutmeg *optional
- To taste, Black Pepper
- To taste, Salt
- Preheat oven at 400 degrees F.
- Wash and scrub the skin of the squash.
- Place on a cutting board and carefully slice in half.
- Remove the seeds with a spoon.
- Cut into preferred sizes (keep in mind larger pieces usually require longer cooking times). For this recipe, I have the squash cut into 2 inch thick slices.
- Place flat on a baking sheet and pan.
- Drizzle with olive oil, salt, pepper, sugar and spices (cinnamon and nutmeg add a hint of fall flavouring if you’re making a salad, side dish, or in a warm squash soup).
- Roast at 400 degrees F for 50-60 minutes, or until soft with a lightly browned top.
For alternative flavourings, also try:
- Ginger & Soy: Mix 2 Tbsp Melted Butter, 1 Tbsp Grated Ginger, 2 Tbsp Soy Sauce, 1 Tbsp Brown Sugar, 1 Tbsp Mirin (Japanese seasoning made of rice wine that is sweeter with a lower alcohol content) in a small dish and brush onto squash before baking.
Calories: 130 kcal
Fat: 3.5 g
Carbohydrates: 26 g
Fiber: 4 g
(Net Carbohydrate: 22g)
Protein: 2 g
A source of:
And Provides 3 servings of Vegetables