Tis the season for SQUASH! Winter squash, in all it’s varieties, can be intimidating with it’s think skin and protruding stem, but let me convince you, it’s really easy to prepare once you break in.
This “recipe” is incredibly simple, and my hope is that it either encourages you to pick up some of these nutrient dense edibles from your grocery store, CSA or end-of-the-season farmer’s market, or gives you a go-to-method for an easy fall and winter side dish. It’s an easy and delicious real food recipe that’s packed with vitamins and minerals, making it a great addition to primal diet meals.
I typically use acorn squash for this dish, but I’ve also used Red Kuri, which looks like a deep orange, smoother skinned, small pumpkin with a funky stem. The delicate, sweet and slightly nutty flavor of either variety is a favorite in our family.
Roasting these thin wedges also gives you the option of eating the skin. The flesh and skin almost become one under higher temps.
Use a sharp chef’s knife for the cutting (grown-up task) and then let your little ones scoop out the “ooey-gooeys,” toss in the oil and sprinkle with seasonings.Print
- 2 Acorn or Red Kuri (Hokkaido) Squash
- 1 – 2 Tbsp. coconut oil, melted
- 1/4 cup Parmesan cheese (optional)
- Dried Thyme
- Sea Salt
- Preheat oven to 425ºF.
- Break the stem off the squash (it should pop off easily) and carefully cut the squash in half lengthwise.
- Scoop out the seeds and flesh.
- Cut the squash into 1/2″ wedges or slices.
- Toss with coconut oil and lay in a single layer on a parchment lined baking sheet.
- Sprinkle with dried thyme, sea salt and pepper.
- Top with Parmesan cheese (if using).
- Roast in the oven for 30 minutes. Enjoy!
For simplicity sake, I sprinkle the Parmesan over the squash before placing the pan in the oven. But if you prefer your cheese less roasted, pull the pan out of the oven 15 minutes in and sprinkle the Parmesan on then before finishing out the last 15 minutes.