The recipe is simply: Roast the squash! That’s it.
Buy a couple of your favorite seasonal hard squashes like butternut, kabocha or acorn.
Preheat the oven to 400 degrees.
Take the sticker off the squash. Place on a piece of foil, or a baking dish.
Bake. That’s it! No poking, peeling, slicing or chopping. Toss the whole thing, as is, in the oven (no need to cut in half). Bake for 20 minutes, turn over, and bake for another 20 minutes. Test with a knife. When the knife slips in easily, it’s done.
Let it cool (I often slice in half at this point so it cools faster). The seeds and skin will fall away easily. Then it’s all yours to enjoy!
Serving suggestions include: sprinkle squash slices with soy sauce and eat with rice, Gardein vegan “chicken” breast, and a salad. You’ll be stuffed but it’s low-fat and cholesterol-free! Or turn into soup (recipe below).
Winter Squash Soup
2 onions, diced
6 cloves garlic, peeled
3 lbs. butternut (or other winter squash), roasted
1 Tb fresh ginger, minced
7 cups water and/or vegetable stock (fat free and low-sodium)
1/2 cup orange juice
1 Tb orange zest
1 tsp cinnamon
1 Tb soy sauce
1/2 tsp nutmeg
1 bay leaf
-In a large pot, combine the onions, garlic, ginger, bay leaf and stock. Bring to a boil and then simmer gently for about 15 minutes.
- Add the squash, orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 15 minutes.
-Very carefully, puree with an immersion blender or in a blender. Transfer back to the pot, season to taste, and re-heat.
-You can use sweet potatoes, yams, and carrots with the squash. You can also use 2 Tb curry powder instead of the cinnamon and nutmeg.