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?
Filed under: Cooking
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