SQUASH
I love to cook and that is no secret. I love vegetables and that is no secret. I hate the way society labels the way we choose to eat and that is no secret.
And what’s winters best kept secret? squash.
butternut, delicata, acorn, kabucha, spaghetti, honeynut.
The squash family does not disappoint. It is such a comforting vegetable to eat in colder months and is so grounding and nourishing. Flooded with Vitamin C and fiber (aka helps keep your digestion moving if you catch my drift).
I love mixing up the types of squash I have on rotation throughout the week.
A few of my favorite recipes I have linked below as well as included a basic technique for roasting acorn squash to throw on bowls or salads or eat as a side. Roasting heartier vegetables is one of my favorite additions to a winter meal. Also! In the spirit of holiday season, if you are having a potluck or version of a community meal a roasted squash side dish is the perfect thing to bring. Dress it up by tossing some herbs and flaky sea salt on top and you’ve got yourself a crowd favorite.
Athena Calderone Squash Agrodolce
ROASTED ACORN SQUASH:
1 acorn squash
2 tablespoons avocado oil
1/2 teaspoon sea salt
black pepper to taste
Preheat the oven to 400 F.
Cut the stem and end of squash off. Cut down the middle (with a sharp knife) and then cut into half moons. Cut the half moons into thirds or fourths.
Throw the squash, oil, sea salt and pepper in a mixing bowl and toss until evenly coated. Lay evenly on a baking sheet, do not layer otherwise the squash will steam instead of roast.
Put in the oven for 30 minutes then flip the squash and roast for another 10-15 minutes.