Squash is pretty straight forward right? Something we eat during the fall and Thanksgiving or Christmas. I think it can be eaten all the time in a myriad of ways. I think it is a super versatile vegetable and there are so many varieties.
I went to Trader Joe’s the other day and picked up a couple varieties. One the Butternut Squash that everyone is familiar with and is sweet and buttery. The other one a variety I had never heard of “Kabocha”,it is circular,almost flat and quite interesting looking.
With squash I always like to roast,I feel it brings out some of the best flavors and it’s very easy. I did notice the Kabocha was very difficult to cut so I had to come up with a different method of getting it cooked properly. I hope you try these recipes out and let me know what other squash varieties you like and how! ?
Roasted Butternut Squash & Kabocha Squash
1 Butternut Squash cut lengthwise
Olive oil for drizzling
2 Dashes of each Coriander, chili powder,curry.
1 Tsp of Turmeric per half
Pre heat oven to 350
Drizzle oil on bottom of two pans. In one put the butternut, drizzle it with olive oil, put spices and cover with aluminum. Put in oven and roast for 30-40 min.
For Kabocha make deep cut marks all around the top drizzle with olive oil and sprinkle with salt and pepper. Roast for 40-60 min then cut and scoop out.