I was delighted this weekend to see that winter squash season is upon us. (The colored cauliflower were also beautiful). I bought butternut, spaghetti, kabocha, and delicata squash this week, and cooked up the butternut, kabocha, and delicata together.
The nice thing about roasting veggies is that you can mix and match spices and make enough to have leftovers for later in the week, so it doesn’t feel like you’re eating the same exact thing over and over again.
Prep is simple:
(1) Use a vegetable peeler to remove the hard outer skin of any winter squash variety. Make sure to peel away until you get to the flesh – the green stripes on the inside of the squash are fiberous and will be tough even after roasting.
(2) Cut the squash into desired shapes – I cut the butternut squash into 1 inch cubes, the kabocha into halves for stuffing with turkey later on in the week, and the delicata into ½ inch rings. Scoop out the seeds and strands with a spoon.
(3) Toss with a small amount of macadamia or hazelnut oil (I used about 1.5 T for all three squashes) and sprinkle with spices. I did half of the butternut squash as “dessert” with cinnamon, a dash of vanilla, a pinch of salt, and ½ T coconut manna. I used sea salt, fresh garlic, half-sharp paprika, and a dash of cayenne pepper on the other half. For the kabocha, I just used salt, 1 clove garlic, and pepper so I would be free to use other spices when I stuffed the halves. And for the delicata, I used 2-3 garlic cloves, some chives, sea salt, and pepper.
(4) I cover my baking sheet in 2 layers of foil for easy clean-up, and cook all three varieties together at 375 for 30-40 min (until easily pierced with a fork, but not mushy).