Roasted Winter Squash

If you have never roasted winter squash before, now is the time to try.  Roasting is incredibly easy and delicious, as the roasting brings out the natural sweet flavor of the squash.  Winter squash are high in fiber, antioxidants, omega-3 fats (in the form of alpha-linolenic acid) and Vitamins A and C, but some squash have higher levels of nutrients than others.  Fortunately the various squash most amenable to roasting are the ones highest in vitamins. These include butternut, black futsu, banana and kabocha squash.

Cut squash and  scoop out seeds. Peel the squash with a potato peeler or knife, cut into 1-inch cubes (more or less), toss in olive oil (2 teaspoons for one 2 pound cut up squash) place on a baking sheet or pan, roast in a 400 degree oven until golden brown and tender, 20-30 minutes.   Roast plain or try tossing with 1/2 teaspoon salt and a fresh or dried herb/spice of your choice.  I particularly like roasted squash with sage and no salt.  Other seasonings that work well include allspice, cinnamon, curry, fennel, marjoram, nutmeg, sage, thyme or tarragon.

For squash with very hard rinds, you may want to employ the use of a kitchen hammer to break open the skin prior to proceeding.  (If roasting acorn squash, there is no need to peel the skin.)

Enjoy!                                                                                                                                            Leslie Gecy