With colder weather approaching, the remaining winter squashes are being harvested from the gardens and the fields of the northern hemisphere. If you have space in your pantry, it is a good time to stock up on a basketful of winter squashes. Don’t limit yourself to just one variety, as there are so many to choose from: Acorn, Butternut, Sweet Dumpling, Delicata, Carnival, Blue Hokkaido (pumpkin), Hubbard, and Turban squash.
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. Their thick outer skin can make cutting into them difficult, so keep a sharp knife and a steady hand as you carve into them. 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, it gives a textural contrast too. You can eat the peels of other squashes as well, but in general, the younger the better. And if it appears to be waxed, then better leave the scraps for the compost pile.
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. Are 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.
Oven Roasted Broccoli And Squash Recipe
Protein: 6g / %
Carbs: 39g / %
Fat: 15g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 to 5 cups mixed squash, chopped (butternut squash, ambercup, acorn, etc.)
- 1 big broccoli head, cut into florets
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/4 tsp. onion powder
- Sea salt and freshly ground black pepper
- Preheat oven to 425 F.
- In a bowl combine the squash, broccoli, garlic, paprika, oregano, thyme, and onion powder.
- Season everything to taste, and drizzle with the olive oil.
- Toss everything and place on a baking sheet.
- Roast in the oven 25 to 30 minutes, turning at the halfway point.
- Make sure the squash is fork tender and serve warm.