Watch out sweet potatoes, you have some serious competition in terms of sweet and starchy favourites. I’m finding myself being keenly aware of the seasonality of local produce, and I’m ever so glad that ‘tis the season for squash. I could easily eat this roasted squash as a dessert, even though it’s actually on the savory side due to the herbs. It goes well as a side with just about anything. But I would emphasize the “side” aspect since it is quite carb-y. This recipe was made using the bon bon kabocha variety of the buttercup squash, which as the name implies, tends to be sweeter than the average squash. But feel free to use whichever squash variety you happen to lug home.
- Squash (kabocha works great, but any squash will do – this recipe is for approx. 3lbs of squash)
- 1 green onion (about 3-4 stalks), minced
- juice of 1/2 lime
- 3 cloves garlic, minced
- 1 Tbsp.minced ginger
- 2 Tbsp. minced cilantro
- 2 tsp. fresh rosemary, minced
- 1 tsp. thyme
- 1/2 cup olive oil
1. Preheat oven to 400°F.
2. One of the easiest ways to peel a squash is to first cut it up into thick slices, then cut the skin off those slices. Afterwards, cut the squash into uniformly sized cubes.
3. Combine all the ingredients to make a sauce and toss the squash cubes in the sauce.
4. Spread the squash cubes out on a parchment covered roasting pan.
5. Roast the squash for approximately 45 minutes or until soft.