Roasted mixed squash
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.
2-3 winter squash varieties
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.