I’ve noticed a lot of people wondering how to prepare squash. One of my favorite things about this time of year is the mounds of beautiful winter squash available so I want you to be able to take advantage. I love all squash varieties but my favorite is Delicata because it’s so easy to work with. This baked squash recipe can be used with almost any kind of squash and makes a sweet and savory side dish or filling for tacos. Like all my other recipes, it’s so e-a-s-y.
If you’re not sure about the different varieties, here’s a quick guide:
Acorn Squash: small, round, acorn-like shape and hard green skin with a sweet, yellow-orange flesh
Butternut Squash: bell-shaped and light yellow on the outside with a bright orange flesh, similar in taste and appearance to a sweet potato.
Spaghetti Squash: oblong shape and a yellow rind. For the ripest, sweetest squash, choose a larger, deep yellow one. The flesh of the spaghetti squash is the most fibrous and when cooked, unravels into spaghetti-like strands which can be used as a substitute in your favorite pasta dish.
Kabocha Squash: also referred to as Japanese pumpkin, is nutrient-dense and has a deep-green or orange skin and a sweet yellow flesh. It can be used interchangeably with Butternut squash. Much of the nutrition is in the skin so don’t peel it!
Delicata Squash: long and thin with yellow skin, green stripes and a sweet pale orange flesh. When sliced horizontally, the slices resemble florets.
Baked Squash Recipe (serves 1-2, maybe more depending on the size of the squash)
1 small-medium squash, (any kind), sliced (leave the skin on, but peel butternut squash)
2 Tbsps. coconut oil
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cayenne
pinch of sea salt
Heat oven to 425.
Add sliced squash to a shallow baking dish and cover with coconut oil, making sure all pieces are well coated. Add sea salt, cinnamon, nutmeg and cayenne and make sure all spices and seasonings are evenly distributed among the sliced squash.
Bake for 30-40 minutes uncovered, or until squash can be pierced with a fork. Note: Cooking times will vary depending on which type of squash you use.
Check back next week to see how I used this as a filling for tacos!