Roasted mixed squash

November 7, 2016 Published by 2 Comments

This is winter squash season and piles of butternut, acorn, delicata, buttercup and more are piled high on the stands at the markets. I do my share to support local producers and buy a lot of them. They can sit on the counter for a while as part of the kitchen scene, bringing in a seasonal element and beautiful shapes and colour to your home. But of course they are meant to be cooked.

The simplest preparation is to cut them into wedges, drizzle with olive oil and sprinkle brown sugar over, then roast at 400F until soft. This is my standard to go recipe and they make a beautiful, seasonal accompaniment to any dish. You can also scrape out the flesh and serve as squash puree or make a soup from the flesh. The next post will be a soup form leftover roasted squash.

I like mixing a few varieties of squash together, the flavours are complimentary, they take equal time to cook and it’s my kind of food.

This time I had on the counter one Ambercup squash, a Carnival squash and a couple of Delicata. I cut them all into wedges, drizzled with olive oil, sprinkled with brown sugar and roasted at 400F. They were ready in no time since they are so fresh.

Enjoy.


Roasted mixed winter squash

Roasted mixed winter squash


Ingredients:


2-3 winter squash varieties

Olive oil

Brown sugar


Directions:


Cut the squashes into wedges following the natural lines where possible.

Place on a foil lined baking sheet, drizzle with a little olive oil and sprinkle brown sugar over all the wedges.

Roast in a preheated 400F oven for about 30 minutes, turning them once during the cooking.

Serve as they are along with other foods.


squash



 

  • Delicious! I love squash as a filling in pastas or just like this on its own.
    Side question: I thought you might know where to find Pearl couscous here in Kelowna. I’ve looked in Urban Fare and Save On Foods with no luck. I tried it for the first time at Summerhill and loved it.

    • Dina

      Hi Murissa, thanks for stopping by the blog. I agree, squash makes a great filling for ravioli etc. Regarding the couscous: I know it as Israeli couscous and I think I did buy it at Urban Fare before but if they don’t have it I also saw it at Valorosso and Choices. It is a pasta really, in tiny balls form. I love it too and usually have some in the pantry. If I see it on my next shopping trip I’ll let you know.