My blog-pal Tipper recently wrote about her favorite way of cooking butternut squash: cutting the squash into pieces, tossing with a little oil, and baking. It looked so good, of course I wondered if Candy Roasters - the only Winter squash I've grown for the past several years - would be good the same way. Usually I cut a whole squash in half lengthwise, scrape out the seeds and membrane from the core, then roast the whole squash and puree it. So good!
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| The Candy Roaster Arbor of 2019 |
But why not try something different? The worse thing that could happen would be the Candy Roasters - which are not as dense as butternuts, I think - might just melt into blobs if cut into small pieces before baking. Only one way to find out.
I chose the smallest squash from my windowsill larder, peeled it and cut it into pieces, removing the core. I spread the pieces out on a piece of parchment paper, drizzled a little olive oil and then gathered up the corners of the parchment paper and gave it a few shakes to distribute the oil. Put the parchment paper on a baking sheet, sprinkled salt over, and into a hot oven for a half hour.
Delicious!
Slightly crispy on the outside, smooth and creamy on the inside.
The word LUSCIOUS is not an exaggeration.
Next time I will add more oil and be sure all the pieces are coated, so there will be even more browning. And I may give the pieces a flip after 20 minutes, if I think of it.
Adding herbs or spices before baking might be an enhancement, but honestly, the simple oil and salt method is so good it may take me awhile to experiment with anything else.
Unlike most of the things I cook, I suspect this is something best eaten immediately, not made in huge quantities and eaten for several days in a row, or frozen for later reheating. But I may try freezing some next time, just to see. Or, since the peeling and cutting is the only time-consuming part of the process, I may try cutting up one of the larger Candy Roasters and freezing the uncooked pieces in baking-sheet-size portions. Whoa. That would be a really good idea! I could probably put a baking sheet full of squash in the oven before going out for chores, and come in to a delicious meal.
What a treat!
Thanks for the idea, Tipper :)
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Oh yes! I found the candy roasters fantastic roasted like this too. So yummy.
ReplyDeleteDid you notice my trellis method, Leigh? Highly recommended!
DeleteSounds delicious.And simple. I learned this year that if I want butternut squash cooked fast, just cut in half, get the seeds out, pop into a baggie and microwave on high for about 6 minutes. We eat more of them now with this simple method. I'm no fan of microwave cooking, but this is one thing that makes them worthwhile for me.
ReplyDeleteGood to know! I may branch out (heh) and plant more kinds of winter squash this year, so I'll remember your tip.
DeleteThe two things I most often cook in a microwave is sweet potatoes and corn on the cob, because it's so much easier and quicker when I'm only cooking two or three of either!
Mash some up and put in pancakes.
ReplyDeleteI use the puree in all sorts of cooking and baking :)
DeleteYay! I'm so glad the candy roaster worked good too! I put my leftovers in the frig and toss them with salad for my lunches. They keep pretty well-I don't even warm them up-just eat them cold :)
ReplyDeleteI'll have to try that when I make the next batch - if I have any leftovers ;)
DeleteI'm a latecomer to roasted veg, but am now a total convert. It looks delicious.
ReplyDeleteI started experimenting a few years ago with roasting root veg, and found that roasted radishes are my favorite way to eat radishes - what a surprise!
Deletemmmmm - now I have a craving.....
ReplyDeleteSame! I may have to cut up another Candy Roaster very soon.
DeleteI'm wondering what people did before the baking sheet was invented. Mine are the most used items in the kitchen. I love to roast all kinds of stuff.
ReplyDeleteI'll bet baking sheets were one of the first products of the Metal Ages. Right after cauldrons. When someone said, "We need something to go with this stew. Let's invent biscuits!"
DeleteI love winter squash so much my grandmother used to cram an acorn squash into my Christmas stocking (everyone else got an orange). My husband, who eats almost everything happily, is not a fan. This kept me from indulging for a good long time, but a couple of years ago, I came to my senses: Hey, more for me! Well, I do share with the dogs, who love it almost as much as I do. I've eaten Delicata sliced and roasted in a similar manner - so, so good! Now MY mouth is watering!
ReplyDeleteCheers,
Chris from Boise
I love the acorn squash in your Christmas stocking! :)
DeleteI love squash, and I'm hoping to grow some of my own next year. My husband is the cook here so I'm going to suggest roasting to him!
ReplyDelete