One of my favorite things about fall has to be the food – especially all the in-season fall veggies. Squash – any kind – is one of my all time favorites so I love when it’s back in season. I’ve already made both spaghetti squash and butternut squash this fall. I usually use very simple seasonings to roast these veggies. For the butternut squash I chopped it into one inch squares, tossed with olive oil and salt, and then roasted in the oven until they were tender on the inside and crunchy on the outside. I also turned the squash over about halfway through cooking (about 20 minutes with total cooking time of 40 minutes).
For the spaghetti squash, I cut the squash in half, scooped the seeds out, drizzled the inside with olive oil, and seasoned with salt and pasta sprinkle from Penzeys spices. I turned the squash upside down and roasted in the oven at 425 for about 45 minutes – checking to see when it was tender. I flipped the squash over and waited for it to cool down before scraping the squash with a fork into the “spaghetti” like strands. I ate both squashes as side dishes but next time I would like to try the spaghetti squash as “noodles” in spaghetti.
Some cutting tips for the butternut squash:
– Make sure you use a very sharp, large knife for the butternut squash (butternut squash can be very difficult to cut into)
– Cut the bottom of the squash off first to make a stable bottom for the squash while you cut (next cut the top flat as well)
– Carefully peel the squash and then cut it in half longways
– Remove the seeds and then cut the squash into slices and then cubes
– If your squash is too difficult to cut into try microwaving it for about 3- 5 minutes to soften the squash up before cutting
– Most grocery stores will also sell pre-cut cubes of butternut squash but it can be pretty expensive compared to doing it yourself
I really want to try this PaleoOMG recipe for acorn squash next. What are some of your favorite fall recipes, especially ones involving fall veggies?