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The Simplest Roasted Squash

9/16/2018

5 Comments

 
People, it's pumpkin season. (For the record, a pumpkin is a type of squash). And of all the things I relish about shopping at farmers' markets, what tops my list is getting surprising, and always useful, cooking tips from the farmers themselves. The other day, at the massive weekly Grand Army market in Brooklyn which we've been frequenting for about a decade now, I asked about roasting pumpkin, because here's a food that's rich, flavorful, versatile and so good--but definitely not the easiest to prepare, given the awkward round shape, the size and hardness of it. Here's the delicious, could-not-be-simpler method this vendor, whose name I didn't catch over the barking of my dog, and banter of my kids, kindly shared:
Preheat oven to 375 degrees.
Wash squash well and cut in half, scooping out seeds.
Place flesh down in an oven-safe pan, and roast for 30-50 minutes, depending on size.
When done, flesh will be soft and mushy, with no hardness left.

Once roasted, you are left with a wide menu of tasty ways to enjoy this:
1. Just mash it (discarding skin, of course) with a fork and a drizzle of olive oil, salt and pepper. (Perfect baby food, but also great as a base for pretty much any supper.)
2. Blend it with a little stock, and, if you wish, some aromatics and savory herbs, like shallot, garlic, and thyme, to make a simple, flavorful soup.
3. Use in baking.
4. Cube and add to finished stews or soup.

However you use this, I hope you'll enjoy the simplicity of this cooking hack, right in time for the end of summer. It's useful for any squash, and has already cut our meal prep time down by 10 minutes or more, multiple times, in just the last week.

5 Comments
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8/9/2019 06:35:53 am

Roasted vegetables do not really sound that appealing to me. Well, I do not really eat vegetables, so the idea of even roasting them is just weird to me. Personally, I do not care what other people eat, but if you are telling me that this is good, then I would probably just smirk. I am not saying that it is bad, I am just generally not fond of vegetables. We never know though, I might like it if I try eating it.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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