Fall is in the air and if you’ve visited your local farmer’s market lately you’ve probably noticed an abundance of Winter squash. From acorn to delicata to hubbard… you will find it all this time of year! If your only experience with Winter squash involves soggy, stringy side dishes, look no further. There is no reason to serve tasteless squash to your family and by incorporating a few easy tricks in the kitchen, you will be well on your way to hundreds of versatile new ways to serve squash.
In addition to great taste, squash is loaded in health benefits:
- Loaded in B vitamins and Beta Carotene
- Excellent source of dietary fiber
- Naturally low in calories
- Good source of potassium which is important for bone health
The trick to taking advantage of everything squash has to offer is all in the method of preparation. While steaming and boiling is ok if you don’t like flavor, I highly recommend other methods of preparing squash such as roasting which helps caramelize the squash and enhance the flavor. This method is used below.
Your fork is waiting.
- 1 in large butternut squash peeled, seeded and cut in 1 in. pieces
- 2 tbs balsamic vinegar
- 1 tbs chipotle peppers in adobo minced
- 1 tbs olive oil
- 2 tbs honey
- ½ tsp salt
Pre-heat oven to 450 degrees.
Line baking sheet with tin foil and set aside.
Meanwhile, wisk together vinegar, peppers, olive oil, honey and salt in a large bowl.
Add squash cubes to honey mixture and stir well.
Pour squash on to baking sheet and spread into an even layer.
Bake for 15-20 minutes turning once.