simple roasted butternut squash (with seeds, carrots & fries)

I am trying to come up with at least a few things I like about this time of year, anything to counteract this horrible cold weather. My hands and feet are going to be cold for the next six months straight, BUT squash, for instance, is generally very cheap in the fall. The butternut squash pictured above was free, my neighbor got it from his brother’s garden. I got three meals out of it, and this is the first…

Using a fork, I poked holes all over the squash and baked it at 400 degrees for about 1 to 1.5 hours (sitting on a piece of foil to catch and juice), until the skin started to blacken. Then I let it rest until it was cool enough to handle.

The skin should peel off easily.

You can scoop the squash out with a spoon, and the seeds will come out easily, too. Put those aside for later.

Saute onions and garlic in margarine until soft…

add the squash, stir to mix. Let the flavors cook in – add salt, if you like. While that is cooking over low heat, let’s get back to the seeds. You may also pop some frozen fries in the oven, if that’s your thing. Lately it’s been mine.

Place the seeds in a colander over your sink.

Rub the seeds in your hand and against the colander while you spray them with water to rinse.

They should look nice and clean, like this, when you’re finished.

Drizzle them with a little vegetable oil and season to taste. I used salt, onion powder, chili powder, cumin and cinnamon with a dash of cayenne.

Spread them out on a baking sheet. They probably only need to bake at 350, but I had fries in the oven at 425. I decided to compromise and turn the heat down to 400 – just keep an eye on the seeds and don’t let them burn. Burnt food usually tastes unpleasant. Be sure to turn the seeds at least once, about halfway through.
Meanwhile, let’s cook a few carrots, just because:

In almost no time at all, I sauteed the carrots in olive oil and sprinkled them with salt, dill and a teeny, tiny pinch of sugar. For the finishing touches…

I folded a little extra Smart Balance into my squash.

My seeds, nicely toasted.

My dinner! I drizzled a little rice wine vinegar (used for sushi) over the fries and sprinkled them with salt.

The seeds together with the squash…excellent!

So, that’s at least one thing to get me through the cold seasons. What do you do to survive??

0 thoughts on “simple roasted butternut squash (with seeds, carrots & fries)

  1. To survive the winter
    1. Enjoy lots of miso soup
    2. Make huge crockpots full of beans for chili, dips and to add to salads
    3. Make Scream for yo momma greens
    4. Snuggle in bed with a good book
    5. Break out the SAD lamp
    6. Beef up on Vitamin D3
    7. Take detox baths just before bed to raise body temp
    8. Make snow angels!

  2. Pingback: vegan baked pineapple with potatoes & gravy, dressing and more butternut squash « oh.she.cooks

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