Usually I hate winter.
Cold = ugh
Snow = ugh
When the snow freezes and turns to ice that causes me to slip and slide like the most ungraceful ice skater ever = UGH
Basically, come winter, I question my sanity to continue living in the Midwest. (Luckily this year the weather has been pretty awesome, but I’m starting to worry if we’ll pay for it come Spring). Anyway, one thing I DO actually like about winter is squash! Squash are delicious, versatile, and very easy to cook. If you are new to the kitchen or looking to expand your recipe repertoire like I am, then squash is the way to go.
Just to get your feet wet, I’m sharing a simple recipe for roasted squash- the perfect side dish, salad addition, or jumping off point for more complex recipes like purees and soups. I’ve chosen to use butternut squash. It is the weirdest looking squash, in my opinion, and fun fact: it’s what they used as the Neville doll for Harry Potter Puppet Pals.
Nerdiness aside, butternut squash has a sweet, nutty taste, very similar to pumpkin. It’s actually the sweetest variety of squash, and perfect to add a sweet-savory depth to your meals. I like to add this roasted squash to salads or eat it as a side with some kale and quinoa. Here’s how to create a simple side of roasted squash in 20 minutes or less.
First cut off the top and bottom ends of the squash.
Then cut the squash in the middle where the bulb and the neck meet.
Scoop out the seeds from the bulb end and peel the skin. I find that it’s hard to remove the peel with a typical potato peeler because it’s too thick, so carefully use your sharp knife. Cut into small cubes.
Lightly coat with some oil and sprinkle on pepper, salt, red pepper flakes, and nutritional yeast. Then pop into the oven and bake for 15-20 minutes until the pieces are tender enough to stick a fork through.
See? Making roasted squash is easy peezy!