Squash Season

As the weather turns colder, and I have to put on extra layers when we go rowing in the mornings, I’ve been thinking about fall: warm, comforting foods that suit this season and the produce that is now available at local farmers markets.

To create a menu for the blog, I recently prepared a Fall Feast for friends that included some of my favorite fall ingredients: pumpkin and other squashes, beans, pork, and braising greens. Here is the first of the recipes from that meal that I’ll share on the blog over the next few weeks.

Roast Squash
1 butternut squash
olive oil
kosher salt

Preheat oven to 400 degrees F.

Peel the squash, then cut it in quarters, and scoop out the seeds. Cut into half-inch to 1-inch cubes and toss with olive oil until lightly but evenly coated. Season with salt.

Spread cubes evenly in a shallow pan or baking sheet. Roast, uncovered, for 30-40 minutes, until squash is golden.

Tina’s Tip: What is most important is that your pieces are all the same size so that they will cook evenly.

Tina’s Tip #2: I recommend using a cast-iron pan, if possible, because it will give the squash a nice carmelized flavor.

Note: This technique can be used with any squash or root vegetable, as well as many other types of produce, such as green beans or cauliflower. I generally use whatever vegetables I have on hand, or whatever came this week in my Full Circle organic produce box.