Winter is here and so is my craving for squash!!! There are SO many varieties to choose from - acorn, butternut, spaghetti, pumpkin, hubbard, kabocha and more. They are deliciously sweet and offer a variety of different textures and uses. One of my favorites uses is to either roast or turn them into a soup. I used my acorn and butternut squash to roast and used in a variety of different ways - serve as is, top over a salad, blend into a soup - YUM! I hope you enjoy delicious roasted squash this season!
What You'll Need:
- 1 Acorn Squash
- 1 Butternut Squash
- 2-4 Tbsp Coconut oil
- 2-4 Tbsp Honey
- 2 Tbsp Cinnamon
- 2 Tbsp Thyme
- 2-4 Sweet Potatoes *Optional
Option 1 (Roasted Cubes - as is!):
- Pre-heat oven to 350 degrees F. Peel squashes, remove/discard inside seeds, and chop squash into 1" cubes. Layer on a baking pan and drizzle with 1-2 Tbsp olive oil/coconut oil, kosher salt and crushed pepper (option to sprinkle cinnamon for sweetness). Roast for 30-60 minutes until squash are tender and soft. Remove and serve.
Option 2 (Roasted Cubes... in these cute little squash bowls):
- Make your bowls: For the Acorn squash cut it lengthwise so you cut from stem down to the point bottom. For the Butternut Squash, cut off 1/3-1/3 across center so it can stand upright on its bottom. Remove the seeds on the inside of the squashes. Toss in the garbage or save later to roast.
- Roast: Put one side of your acorn squash, and the butternut squash on an aluminum foil lined baking pan with the flesh side facing up and skin side facing down. Using the other half of each squash, peel the outside skin and chop into uniform cubes. Put the cubes on the same pan for ease or on a smaller baking pan/glass dish to roast. Drizzle coconut oil, honey, cinnamon and thyme in equal amounts over the open-faced squash, and the cubes of squash in the roasting pan. Bake large open-faced Squash “Bowls” for 1 hour, or until a fork can pierce easily. Bake cubes of squash for 30-40 minutes or until fork can pierce easily.
- Side to your main meal
- Mix into a kale or spinach salad
- Blend into a smoothie
- Blend into a savory (or sweet) soup.
***NOTE: I liked the display of serving them in their "bowls"shown in the image below but you can just serve the roasted cubes as is).