Winter squash is amazing. It’s sweet but not too sweet. It’s packed with nutrients (vitamin A, vitamin C and potassium to name a few) and it’s comforting and feels so decadent to enjoy. I just adore it. Break out of your standard sweet potato rut and dabble in the world of winter squash. There are lots of varieties and, chances are, many of them will be budget-friendly over the next several months.
My favorite way to cook winter squash is to roast it. I find it’s easy and effective, and the flavor of the little bit of browning or caramelization that happens around the edges of the squash is just delicious. Depending on the size of the squash, you’ll make at least 2 servings in this one cooking session. Cut up more squash and roast them together to get more done at once. This is what I like to call “passive cooking time.” You can do something else while these puppies roast, just be sure to set a timer so you don’t forget about them!
Roasted Winter Squash with Coconut Butter
(Use all organic ingredients when possible)
Yield: Approximately 2 servings.
Click here for estimated nutrition facts.
- 1 winter squash (or more if you like- I used acorn this time)
- 2 Tbsp coconut butter/coconut cream concentrate (more if you like!)
- cinnamon – to taste
- sea salt – to taste
Preheat your oven to 375.
Cut the squash in half and scoop out the seeds and dispose of them (compost if you have it) or keep them in there to roast with the squash if you like.
Place each half cut-side down in a roasting pan or dish (I use a glass pan) and cook until the flesh of the squash is soft. The cooking time will vary depending on the size of the squash but you’re looking at anywhere from 30-60 minutes. A small delicata squash may roast up in 20-25 minutes.
When the squash is done, remove it from the oven and top it with coconut butter, cinnamon and a dash of sea salt while it’s still warm.
- Roast another kind of winter squash here including butternut, delicata or pumpkin.
- Top with raw or regular butter (from grass-fed cows if possible).