Take those squash you’re using if your fall home decor, and turn them into delicious and healthy side dishes!
Now that Halloween is wrapped up, it might be time to have a look at those squash and pumpkins you have been using for decoration …
I bought acorn squash, butternut squash, sugar pumpkins and kabocha squash for my festive decorating, but I also had another use for them in the back of my mind. Most in tact squashes and pumpkins last for quite sometime, so I knew that I would be able to use them for a number of things like flower arrangements, candle holders, and also cooking!Squash and pumpkin are sooooo nutritious and delicious…perfect as a simple side dish, or in pies, soups, loaves, and baked oatmeal.
How to Roast Squash:
- Cut the squash or sugar pumpkin in half, then scrape out the seeds and stringy bits.
- Place in a baking dish, cut side up (like in the pictures), then add some water to the bottom of the pan.
- Sometimes I like to add 1 tbsp butter and 1 tbsp brown sugar in the middle of the squash (like in the acorn squash picture above). This is especially delicious if you are eating them as a side dish. Just mix it in together with the squash after roasting.
- Cover each side in tin foil.
- Bake in a preheated 350 degree oven for 1-2 hours. Some take longer than others, depending on the density of the squash. Just check them at the 1 hour mark, to see if the flesh is soft and scrape-able and looks nice and roasted.
- After roasting, puree, and enjoy as a side dish, or use the cooled puree in your baking.
You might be interested in these recipes that use pumpkin or butternut squash puree:
- Pumpkin Spice Loaf
- Pumpkin Bundt Cake
- Baked Pumpkin Spice Oatmeal
- Roasted Garlic & Tomato Pasta
- Roasted Tomato & Pumpkin Soup
- Pumpkin Biscuits
Simple. Delicious. Nutritious.