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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