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I love squash! Both this kind of squash…
and this kind of squash…
This weekend I went a little squash crazy at the grocery store and bought acorn squash, spaghetti squash, and pre-diced butternut squash. My brain has been a little consumed with “fall foods” and when I saw all of those pretty maids sitting in a row in the squash bins, I just couldn’t handle myself. I’ve also been thinking a lot lately about ways to increase my veggie intake and squash was a great solution as it’s very versatile.
To start I made Roasted Saigon Cinnamon Roasted Butternut Squash.
To the raw diced butternut squash I added 2 tsp of oil, 2 tsp of McCormick’s Saigon Cinnamon, salt, and pepper. If you haven’t ever used Saigon Cinnamon you’ve got to give it a try. It has such a different taste and works very well in savory dishes.
Alongside I dice up some cauliflower and made Roasted Curried Cauliflower.
To the raw diced cauliflower I added 1/2 tbsp of oil, 1 tbsp of curry powder, salt, and pepper.
After mixing each separate bowl of veggies well, I placed the veggies on a foil lined sheet pan and roasted them at 425 degrees for 30-40 minutes.
The roasted vegetables came out perfectly caramelized!! I wanted to gobble them up right then and there but instead I packed them up and saved them for this week’s lunches.
For dinner Sunday night I made Neal and I Roasted Acorn Squash with Butter and Brown Sugar. To start, I cut the acorn squash into two and then remove the seeds.
To the center of the acorn squash I added a tbsp of I Can’t Believe It’s Not Butter, 1/2 tbsp of brown sugar, salt, and pepper.
I then roasted the 2 halves at 450 degrees for 1 hour and 15 minutes or until the flesh was soft.
After the squash cooked through, I scored the squash and then scoop out the flesh (vs keeping it in the skin). As I was cooking dinner for Neal, I decided to scoop out the flesh so that he didn’t have to figure out how to eat it.
Alongside the smashed acorn squash I served grilled Johnsonville Apple Turkey Sausage and a small salad… working hard to create well balance meals!
To drink, Neal and I cracked open a bottle of Maine Root Pumpkin Pie Soda! A-Mazing stuff!! Just another squash I’m obsessed with.
The final squashed I prepared this weekend was boiled spaghetti squash, which I saw on Diners, Drive-Ins, and Dives. All I did was slice the spaghetti squash in half and then placed both halves into a pot of boiling water. I boiled the squash for 20-25 minutes or until the squash was cooked through.
Next I removed the squash from the boiling water and removed the seeds.
Lastly I scraped out the meat of the squash with a fork, leaving just the skin.
After cooking 3 types of squash in one night we were all squashed but it was well worth it!!
What’s your favorite kind of squash? If you’ve never cooked squash, what’s stopping you?
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Tagged with: Acorn Squash • Butternut Squash • Cooking • Spagetti Squash • squash
Filed under: Cooking • Recipes
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I just picked up a bunch of squash from the farmers stand this weekend… They were all a $1.50 each, score! I need to stock up since they have a long shelf life. I love butternut squash soup and I made some this weekend but I feel like it’s missing something. I’ve made spaghetti squash a bunch of times, but I’ve never boiled it.. may have to try it sometime.
Pumpkin pie soda?! YUM!! Spaghetti squash is my favorite of all squashes!! If you want a quicker way to cook it – poke it several times with a knife and cook it about 6 mins each side in the microwave. Once cooked slice it in half horizontally, cool for a few mins, pull out seeds and then start forking out the “spaghetti”. I like to use it as mock noodles and serve with turkey meatballs and sauce!!! Need to try the roasted butternut squash recipe!!! Haven’t seen the chicken sausage before – it’s on my list for next time!
Squash overload, I love it! My favorite kind of squash is butternut…I went to a wedding this past weekend and the dinner was a family style turkey dinner wish mashed squash, SO good! I need to make some at home!
Meghan @ After the Ivy League recently posted..Gluten Free Pumpkin Pancakes
Ok you’ve made me want to eat squash. Thanks for the tutorial! Yummm.
Squash and cauliflower in the same post!?! It must be my lucky day. I love both fiber-licious options. Yum!!
Spaghetti squash is my fave! I only like squash if it’s very sauced or seasoned!
Corrie Anne recently posted..Thinking About… The Reason for Prayer
pumpkin pie soda?!?! for shizzle?!?!
Maren recently posted..The Dirty {Southern} Boil
Spaghetti squash always comes out crunchy for me, but I love butternut. I hope Theodore got to try some!
Lindsey @ Goldilocks and the 3 Bodies recently posted..21 Days Binge Free Challenge: Update
Oooo my roommate used to make brown butter squash all the time and it’s soooooo good. I can’t wait to have some myself!! Good reminder
What’s the difference between regular cinnamon and Saigon cinnamon? Is it spicy?
Erin @ Big Girl Feats recently posted..Wedding Feats
Bwahaha- love the first photo- don’t think I’ve ever played the game of squash. I do love the vegetable, but I’m still unsure what/how to to cook it- thanks for these tips
Amanda @ Click. The Good News recently posted..Fitbloggin Conference
I’ve been on a veggie roasting kick lately too! Your curried veggies look delicious. Have you ever tried roasting asparagus? I did it last night and my spears came out really really mushy… So strange (and not tasty)! I’m wondering if there’s some sort of trick?
Iris recently posted..I Can’t Buy Happiness, But New Pants Don’t Hurt!