I have a love affair with winter squashes: butternut squash, kabocha squash, acorn squash, delicata squash, pumpkin, spaghetti squash. When I was a little girl back in Belgium, you just didn’t see squashes in grocery stores. I discovered them when we moved to the United-States and it was love at first sight – or rather at first taste! They come around late summer and mark the beginning of the fall season cooking and celebrations. Halloween, thanksgiving, the family together around the table. Those are precious moments.
Winter Squashes belong to the gourd family and are packed with vitamins, minerals, dietary fibers and antioxidant compounds. They come in a wide array of colors and sizes and are higher in starches than leafy green vegetables. As such, I serve them as “carbs” in my meals. Their flesh is sweet and flavorful and can be be paired with numerous herbs and spices, which makes them versatile and easy to use in many dishes.
How to cut up your squash before baking? Remove both ends with a serrated knife and cut the squash in half, lengthwise down the middle. Scoop out the seeds with a spoon. Peel the skin off with a vegetable peeler (like this one) and dice the flesh in little 1″ cubes.
- 1 medium butternut squash
- 1/4 TSP salt (I like to use pink Himalayan salt)
- 1/2 TSP cinnamon
- Olive oil
- Bake in the oven at 350F for 30 minutes.
- Remove both ends with a serrated knife.
- Cut the squash in half, lengthwise down the middle.
- Scoop out the seeds with a spoon.
- Peel the skin off with a vegetable peeler.
- Dice the flesh in little 1" cubes.
- Spread on a baking sheet (that you will have previously oiled).
- Season with salt and cinnamon.
- Drizzle with olive oil.
- Place in the oven at 350F for 30 minutes or until vegetables become tender.
- Bon appétit!
This post has been shared over at Phoenix Helix’s AIP round table. Check out all the other AIP recipes! You are sure to find something that will tempt you! It is also part of the Real Food Wednesday link party over at Kelly the Kitchen Kop.