Squash is one of the best things about fall/winter. But lots of folks avoid cooking it because, let’s face it, cutting a rock hard squash is a challenge. So first, get skilled in tackling the winter squash. Cut off the top and bottom of the squash so it’s stable and then slice it right down the middle. Cause trying to hack through an unbalanced squash can result in a trip to the ER, not preferable. If you still have all your fingers then use a spoon to scoop out the seedy, goopy innards. Then slice the squash into relatively thin half moons (does that make sense? I think that makes sense).
- 1 kabocha squash (or delicata if you can’t find kabocha)
- 1 tablespoon maple syrup
- A few sprigs of sage (roughly chopped)
- 2 tablespoons safflower oil
- A few pinches of salt
- Preheat oven to 400 degrees
- Line a baking sheet with tinfoil or a silpat
- Place squash on the sheet and coat with olive oil , sprinkle with salt, and drizzle ½ of the maple syrup
- Roast for 20 minutes until the underside is golden brown and flip em over
- Add the rest of the syrup and sage
- Cook until both sides are golden…. now that there is syrup all over that squash careful you don’t burn it!
Serve hot with a touch more sage and salt or chop it up once it’s cold and add it to your fav grain salad.