20 October 2011

Roasted Winter Squash

Eat the peels!  No, seriously, did you know you could eat winter squash peels?  It's a good thing, too -- peeling those things is a right pain in the asparagus.  You might be concerned that the peel is a bit chewy because it is so tough before cooking, but don't be.  Let me remind you that the entire squash is tough before you cook it and much like its innards, the peel softens, as well.  I used a celebration (how festive!) squash here, but just about any winter squash will do.*  I also scoop out the seeds and toast them in the oven (dry, no oil) with a little salt for maybe 5-10 minutes. 

Anyway, let's roast some squash!

Celebration Squash!  With a side of buckwheat and cabbage & beans.
Preheat your oven to 400°F/200°C.
Chop your winter squash (aim for bits that are no bigger than 1" in any length).  Take a couple smaller-sized onions and cut them into wedges.  Dump your squash and onions into a casserole dish.  Sprinkle on some red chili pepper flakes, sage, thyme, black pepper, and salt.  (Add some finely chopped garlic if you're feeling daring.)  Pour some olive oil (be generous) over everything and give it a good stir.

Put a lid on or cover with aluminium foil.  Pop in your oven for 40-60 minutes -- take it out halfway and give it a thorough stirring -- you want everything to be tender and soft; uncover for the last 10 minutes or so. 

*  Butternut, acorn, turban, and the like.  Spaghetti squash gets all spaghetti-like when cooked, although it will still work here (although it will still work here) so you might want to bake them whole (or sliced in half) and serve them with some kind of tomato-based sauce.  Pumpkin will work here, oo, but often they are rather watery (that doesn't ever ever ever stop me from cooking them), so keept that in mind.

1 comment: