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 squash. I think one of the most flavorful methods for cooking squash is to roast it. All of the flavors caramelize as it roasts so you can truly taste all the sweet, nuttiness in the squash and it makes the squash so tender that it just melts in your mouth. Another reason I love squash is it’s versatility. You can serve it sweet like dessert, savory as a side or soup, as a cheese substitute for mac n cheese and, my all time favorite, as a healthier alternative to French fries!
For today’s how-to, I used Kabocha Squash. The flavor of Kabocha squash 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 (print it!)
- 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 ROASTING VARIATIONS:
- You can make your squash sweeter by adding cinnamon, brown sugar and butter like this Brown Sugar Butter Acorn Squash.
- Making an edible Chili Bowl or have fun with this Halloween Slow Cooker Pumpkin Chili
- Butternut Squash Fries
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!
Did I mention this is 100% Simply Filling and 0 points+ per serving?
Nutritional information per serving based on 4 servings calculated at caloriecount.com:
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 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.