It’s the season for squash and I couldn’t be happier. I love all different varieties of them and they’re pretty darn healthy too, packed with vitamin A and C. On my recent grocery run, I picked up an organic acorn, spaghetti and butternut squash at a ridiculous price, a huge plus when buying produce in season.
I roasted all three and ate them in different ways throughout the week. I’ve read about so many different ways to roast squash but I think I found the easiest and probably healthiest way to roast them. It’s so simple, you kinda won’t believe it…
Preheat oven to 400 degrees Fahrenheit (~200 C).
Using a very sharp knife and begin SUPER careful, cut the squash in half and remove the seeds.
Place the squash skin-side up on a lined baking sheet.
Bake for about 40 min or until you can easily poke the flesh with a fork.
That’s it. I don’t use any oil because I find that the lined baking sheet prevents sticking. Plus, the natural juices of the squash release and also help. I don’t season the squash since I do that post-roast. You can roast any kinda squash this way.
How did I end up eating the squash? Well, I ate the acorn squash au naturel. I sprinkled with a little salt and pepper and just ate the whole thing with a fork. I mixed the spaghetti squash with a little pesto and that was dinner for a couple of nights (it was a bigger squash). I ended up making a butternut squash pasta using whatever I had on had. The point here is squash is in season, it’s healthy and it’s ridiculously easy to cook. The end.