Squash is my favorite food in the whole entire universe. I eat a ridiculous amount of gourds this time of year. If I ever see squash on the menu somewhere in pretty much anything, I have to have it. When a friend had me over for dinner this past weekend and made pumpkin gnocchi I had to restrain myself from eating all the squash pasta.
I get asked rather frequently how I prepare, what I do with and generally how to eat squash. People, it is easy! So easy that I usually devour a whole squash in one night, without even making some fancy squash cupcakes.
Ready for me to rock your world?
Here is how to eat squash:
1.Pick your favorite squash. If you don’t know which squash is your favorite yet I highly recommend buying every squash in the store and trying each one out. My absolute favorite is kabocha squash.
2. Pre-heat your oven to 415 degrees fahrenheit.
3. Cut that squash up!
Don’t forget to scoop the seeds out!
P.S. I roast my kabocha squash with the skin on. It may sound strange but you can eat the skin, and it is delightful. If you are working with a butternut, spaghetti, acorn etc. you can either roast with the skin on and then scoop out or try your luck at peeling the skin off pre-roasting. If you stick the whole, uncut squash in the microwave for about 5 minutes it will soften it up and make it easier to peel and cut your squash.
4. Season your squash.
Ok this where things get fun.
When I roast my kabocha squash I do half of it savory: olive oil, salt. I know, how easy is that!? I even just spray the baking sheet with olive oil spray, plop those squash bits on, spray them with the olive oil spray and then sprinkle sea salt on top. Easy peasy.
For my sweet squash, that I plan to eat for dessert because there is no way any of this squash is making it into a tupperware for another day, I use coconut oil, cinnamon and more sea salt. I heat up about 1tbsp coconut oil in the microwave, toss my squash bits in the coconut oil along with some cinnamon and salt before putting them on a baking sheet. My baking sheet is probably already sprayed with olive oil spray so there is no sticking.
5. Roast Squash. Since you already pre-heated your oven to 415, it should be ready to go. Roasting times will vary with the size you cut your squash bits. I usually roast for about an hour or until my squash starts to get brown, I like a little crisp!
6. Make your squash into a meal.
If I am roasting squash most of my meal is squash. I am not very creative because really I just want to eat my roasted squash. But since I know I need some sort of protein and maybe even some greens I add that stuff in. For dinner I top greens (either spinach or kale) with a whole-lotta squash and whatever protein sounds good. That could be some eggs, chicken, tempeh, tofu, etc.
Really whatever is on hand will taste good with the squash.
Squash dessert is literally one of the best things ever. This is where the coconut oil, cinnamon squash comes in. Again, this changes with what I have on hand but one of my favorite combos is said squash with almond butter, honey and some Truvia. Ohhhhh man guys it.is.good.
It is a sad moment when I finish my nightly squash but usually by this point (since I have had a whole squash) my belly is pretty full… and happy.
And that is how to eat squash. You’re welcome.
What is your favorite squash?
How do you like to prepare it?