Sea salt and freshly ground black pepper.4 to 5 cups mixed squash, chopped (butternut squash, amber cup, acorn, etc.).Serves: 4 Prep: 20 min Cook: 30 min Ingredients Roasted veggies go with just about every sort of protein you can't go wrong whether you choose a slow cooker rosemary pork shoulder or a tried and true roast beef.Īre you craving a pumpkin dessert after all this winter squash talk? We highly recommend a pumpkin pie smoothie without the crust to satisfy your sweetest desires. And if it appears to be waxed, then better leave the scraps for the compost pile. You can eat the peels of other squashes as well, but in general, the younger the better. Here is a winter squash tip: you don't have to waste your time peeling delicata or acorn squashes - you can eat the skin! Not only does it provide more nutrients in your diet, but it also gives a textural contrast too.
#Baked acorn squash with olive oil skin#
Their thick outer skin can make cutting into them difficult, so keep a sharp knife and a steady hand as you carve into them.
They all taste a little different, and you will find that some are better for roasting, some are better for stews and pies, but they all taste delicious.
Don't limit yourself to just one variety, as there are so many to choose from Acorn, Butternut, Sweet dumplings, Delicata, Carnival, Blue Hokkaido (pumpkin), Hubbard, and Turban squash. If you have space in your pantry, it is a good time to stock up on a basketful of winter squashes.
With colder weather approaching, the remaining winter squashes are being harvested from the gardens and the fields of the northern hemisphere.
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