Easy Roasted squash
A few weeks ago I published a recipe for Roasted Delicata Squash and I’ve been obsessed with roasting squash of all kinds, ever since.
Honestly, I’m buying squash everywhere I go, slicing it up, tossing those slices with olive oil and sea salt and then letting them caramelize in the oven until they’re almost over-done. Today at my favorite healthy lunch place in Georgetown, D.C., they were selling beautiful, local squash that they pulled from the walk in fridge, washed and perfect looking. When I exclaimed how pretty they were, they handed me an instruction card on how to cook it. THANK YOU, Sweetgreen
Tonight I’m roasting Sweetgreen’s local Koginut squash and sharing their easy recipe with you. It seems they’ve invested in this particular squash, having planted it at various farms this year and they’re now selling it both cooked and raw.
Koginut squash has a deep, delicious flavor.
I’m a fan.
Ingredients
1 Koginut Squash, or any squash your heart desires. Butternut, Butterscotch, Acorn, you choose.
Olive Oil
Sea salt
Preparation
1. Cut the squash in half lengthwise and remove seeds with a spoon. (I recently started using a grapefruit spoons – it really works well!)
2. Lay squash on a baking sheet; brush the squash with olive oil, and season with sea salt
3. Cover the tray with foil and roast for about 45 min.
4. Remove foil and continue roasting uncovered until tender.
5. Let cool for up to an hour, cut into wedges or cubes.
OR……
You can do what I did, because we are kind of addicted to sliced squash that are so done they are almost burnt.
I sliced the squash in half, scooped out the seeds and then cut each half into slices. I tossed the squash slices with olive oil to coat, and then sprinkled them with Himalayan sea salt, and lay them out on a baking sheet. I roasted those Koginut slices at 400 degrees for about 30 minutes or so. Cooking times will vary, but let’s say I left them to bake until they looked really done.
Here’s the good part. You can eat the outside peel when you roast almost any squash long enough. They taste like chips, with a sweet, tender inside. My guy and I ate them like candy. Seriously, we were googling, “Can you eat the peel?” and it turns out you really can.
Winter squash varieties are high in fiber, vitamins, and minerals. The rich orange color indicates carotenoids, which convert to Vitamin A. They also contain B Vitamins, Vitamin K and Vitamin C.
