A classic fall dish includes one of these two squashes, so why not make it simple and roast them together?! Butternut and acorn squash uniquely occupy both being a vegetable and acting like a starch. What does this mean? Let's break it down.
A 1/2 cup portion size of rice cooked is roughly 30g of carbohydrates. The same 30g carbohydrates will come from about 2 cups of cubed squash. So, while they are starchy- they are voluminous and offer tons of flavor and nutrition. These bright orange squash are rich sources of vitamins A, C and E, manganese, magnesium, and potassium. If you decide to chop them yourselves or buy pre-cut, one medium squash will produce about 2-3 cups cubed. The entire recipe here will yield about 4-6 cups of squash to enjoy.
If you are really enjoying fall, add the nutty topping! That recipe is added in here :) But if you are simply looking for a snazzy way to add variety to your breakfast or lunch, the roasted squash is great on its own.
Again, thank you to Sammy Moniz for this recipe, inspired by her cookbook "Feeding the Frasers"
Roasted Autumn Squash
Ingredients:
3-4 cups Butternut Squash, Cubed
2-3 cups Acorn Squash, Cubed
1 Tablespoon Olive or Avocado Oil
1 Tablespoon Maple Syrup
1 Tablespoon Chili Powder
1 Teaspoon Cumin
Step 1: Pre-Heat oven to 400F
Step 2: Mix oil, maple syrup, chili powder, & cumin in a small bowl.
Step 3: Peel and cube squash. It took me about 15 minutes to peel and cube 2 medium squash. Alternatively, but pre-cut squash and skip this step.
Step 4: Toss the Squash with the oil mixture and spread on a baking sheet. Top with a dusting of Himalayan Pink Salt.
Step 4: Bake for 25 minutes. Toss. Bake for an additional 16-20 minutes, or until golden brown. Do not overcook or burn.
Nutty Topping
Make this topping before baking the squash. Let the topping cool while Squash cooks.
Ingredients:
1 Tablespoon butter
2/3 cup Pepitas or Pumpkin Seeds
1/2 cup Raw Hazelnuts, chopped
1/4 cup Pistachios
2 Tablespoons Maple Syrup
1 Teaspoon Cinnamon
Himalayan Pink Salt to taste
Step 1: Preheat oven to 350F and Line a medium baking sheet with parchment paper or foil.
Step 2: Over medium, Melt 1 Tablespoon butter in skillet and stir consistently.
Step 3: Pour foamy, melted butter into a medium bowl. Add the nuts, cinnamon, and maple syrup.
Step 4: Combine well.
Step 5: Spread on the baking sheet and top with Himalayan pink salt.
Step 6: Bake for 10 minutes. Toss and put back in the over to bake for an additional 7-12 minutes. Do not overcook or burn.
Step 7: Set aside to cool.
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