The season is abundant with them. As Mark affectionately named these “globes of joy,” winter squashes burst with sweet, nutty flavor, are packed with antioxidants, and can be as versatile as your creativity allows. To help you get started, here are some of Chef Sita’s favorite ways to enjoy winter squash.
1. Roasted Acorn Squash
Slice in half lengthwise from stem to base. Remove seeds, and score flesh in a crosshatch pattern. Top with:
- coconut oil or butter
- brown rice syrup and/or maple syrup
- sea salt and freshly ground black pepper
- fresh rosemary
Roast at 400 degrees cut side-up in a baking sheet with ¼” of water for 1 hour 15 minutes or until soft and golden brown.
2. Puréed Butternut Squash
Peel and cube the squash. Steam for 15 minutes or roast in a 350 degree oven for 20 minutes. Puree with:
- nutmeg and clove
cinnamon, chili powder, and coconut oil
3. Pan Fried Kabocha Squash
Leave the peel on and slice in half lengthwise. Remove seeds. Slice into C-shapes, and pan fry in olive oil or butter until flesh and peel are tender. Top with sea salt.
4. Roasted Spaghetti Squash with Pesto
Slice in half lengthwise and remove seeds. Place in a baking pan with 1” of water and roast in a 350 degree oven for 45 minutes, or until spaghetti-like flesh pulls out easily with a fork. Remove all squash strands and serve with pesto.
5. Roasted Squash Seeds
You can reserve the seeds from any squash. Remove any fiber or string surrounding the seeds, rinse, toss with sea salt, and roast in a 325 degree oven for 25 minutes, or until golden brown and crunchy.
Follow these brilliant, slightly more time-consuming but worthwhile steps from Oh She Glows.