I love roasted winter squash. Although I eat much more of it in the fall and the winter, when the weather is colder and I want heartier meals, I always like to have some on hand for when a craving hits for something starchy, filling, and comforting. Once it’s roasted, it’s really easy to use in a variety of ways. It’s great mashed in place of potatoes as a side dish. It’s great pureed into a soup. It’s great fried with eggs instead of hash browns. It’s also great topped with honey and cinnamon and nuts as a dessert or sweet snack. It makes living on the SCD just a little bit easier.
It’s really easy to roast squash. Preheat your oven to 400 F. Get a baking dish with a rim. I like to rinse off the outside of the squash like I would any other fruit or vegetable before consuming. Cut squash in half and remove the inner core of seeds with a large spoon. You can then oil or butter the flesh side of the squash and put it face down on the baking dish. I prefer to dry roast it and I place it on the baking dish, resting one side on the rim so that air can circulate underneath the squash. I find it to be less messy and don’t really notice much of a difference in squash dryness or texture. Let roast for about 45 minutes. I usually test it for doneness by poking it with a fork. If the fork goes through the skin and flesh easily, then you know it’s tender and fully cooked.
I love roasted winter squash. Although I eat much more of it in the fall and the winter, when the weather is colder and I want heartier meals, I always like to have some on hand for when a craving hits for something starchy, filling, and comforting. Once it’s roasted, it’s really easy to use in a variety of ways. It’s great mashed in place of potatoes as a side dish. It’s great pureed into a soup. It’s great fried with eggs instead of hash browns. It’s also great topped with honey and cinnamon and nuts as a dessert or sweet snack. It makes living on the SCD just a little bit easier.
It’s really easy to roast squash. Preheat your oven to 400 F. Get a baking dish with a rim. I like to rinse off the outside of the squash like I would any other fruit or vegetable before consuming. Cut squash in half and remove the inner core of seeds with a large spoon. You can then oil or butter the flesh side of the squash and put it face down on the baking dish. I prefer to dry roast it and I place it on the baking dish, resting one side on the rim so that air can circulate underneath the squash. I find it to be less messy and don’t really notice much of a difference in squash dryness or texture. Let roast for about 45 minutes. I usually test it for doneness by poking it with a fork. If the fork goes through the skin and flesh easily, then you know it’s tender and fully cooked.