- Erin Hainey
Squash Delights for the Holiday Season
The holidays are quickly approaching again! During this season we often spend a
significant amount of time in the grocery store and kitchen prepping and cooking for
major festivities. Within the weeks leading up to Thanksgiving and Christmas it is always
helpful to have some simple, healthy meals that we can cook with ease while saving our energies for the upcoming events. A great option for a Fall themed dinner is the roasted Japanese Kabocha Squash. Kabocha Squash is a wonderful source of vitamin C, calcium, and potassium with a small amount of protein. In addition to the health benefits of the squash it requires very few ingredients: a whole squash, an oil of your choice (i.e., olive, avocado, coconut) and a small amount of salt and pepper. Try the recipe below and hopefully you’ll love the simple cooking instructions and limited supplies to make this delicious Fall meal!
Instructions:
1. Preheat the oven to 400°F
2. Place the squash on a cutting board and carefully
cut the squash into two to four halves
3. Use a spoon to scoop the inner seeds and pulp out of the halves of squash so it leaves a smooth inner surface
4. Slice the halves into smaller slices (think around the size of a slice of watermelon)
5. Spread a thin layer of your oil of choice on both sides of each slice
6. Sprinkle a small amount of salt and pepper on each side of the slices
7. Place the slices on a baking tray
8. Place the baking tray into the oven at 400° F
9. Let the slices cook for fifteen minutes on one side then remove the tray from the oven and flip the slices to the opposite side
10. Allow the opposite side to cook for an additional 15 minutes
11. Remove the squash from the oven and let it cook for 10-15 minutes before serving
By Erin Hainey
https://nomnompaleo.com/post/11136213353/roasted-kabocha-squash
Photo Credit: https://lexiscleankitchen.com/roasted-kabocha-squash-recipe/