There was an abundance of harvest at my local CSA, Heron Pond Farm, so I decided to pick
up some squash and experiment. I’m not a big fan of squash but my plan was
to roast it and puree it, freeze it, then use it to make pumpkin or spice bread.
I do wish I took pics of them before I cut them up but I didn’t…. next time……
But as I was preparing these to roast, I was learning more about
each one and now I’m inspired to get them again.
The KABOCHA are sweet and the skins are tender enough to be eaten so these
would be great for a winter salad with microgreens, pumpkin seeds for
crunch and a nice balsamic dressing.
The DUMPLING (1st pic) and DELICATA (2nd pic) squash can be seeded and stuffed with whatever.
I though a mixture of sausage, age, and rice would be a nice filling, then roast them up.
This version giving a nod to pumpkin and sage ravioli dish.
Served with a simple greens salad, you have dinner!
You can certainly eat them as it, mix them into your favorite grain, or
even serve as a side to some roasted chicken or add to a soup.
Recipe as follows:
Line a baking sheet with parchment
Set oven to 425 deg F
Rinse and halve your squash
Scoop out the seeded part
Cut into a size appropriate for your use
Drizzle with olive oil or a neutral oil (I use grapeseed oil)
Salt and pepper (may be optional)
Roast for ~ 25 min, toss and roast another 10 min or until fork tender
When I make stuffed squash or use them in a soup or salad,
I’ll be sure to post and maybe you too will be inspired to try something new………
that is nutritious and delicious and something…………
that you LOVE!!!!
