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Favorite winter squash recipes please

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Oven roasted:
bell peppers
3 cloves garlic
(I sometimes add sweet potatoes, Brussels sprouts, even potatoes or carrots to round out)
1/4 c. oil
2 Tbsp. balsamic vinegar
1 tsp. thyme
2 tsp. rosemary
salt & pepper
Mix oil and spices in a big bowl. Add chopped veggies and stir to coat. Pour onto cookie sheet.
Bake at 450 for 20 minutes or until veggies are tender.

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Roasted acorn squash (cut in half, then cut into 1/4 in slices) or butternut squash (cut into cubes) are excellent roasted. I cut them up, place in a bowl, pour enough olive oil on them to lightly coat, sprinkle with S&P. Then I spread single layer on a large baking sheet and roast at 450 until they look like I want them to. You can flip or stir mid-way through. Yummy!

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Acorn squash I cut in half and place cut side down in a baking dish with a small amount of water (just covering the bottom). I bake at roughly 400 until the tops are browning. I flip them over and drizzle a bit of olive oil in the cavity, and we eat it out of the skin. Easy and delicious. 

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3 hours ago, dovrar said:

KathyBC  how many cups of veggies total for the amount of seasoning and oil that you listed?




That is a good question. I usually use a whole acorn or butternut squash, one onion and a couple peppers. If it's small or I only have a half one leftover, that's when I'll add some other veggies.
I would guess 7 cups?

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Butternut squash, cut in half lengthwise, halves placed face down in a pan filled with about an inch of water.  Baked until soft, flesh scooped out into bowls and mashed if necessary.

Add to each hot squash bowl a pat of butter, cinnamon, brown sugar (or honey) and salt to taste.  Serve immediately.

Edited by Cecropia
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My whole family loves this recipe even though they're not big fans of squash in general.  I skip the pomegranate and pistachios though -- I'm sure they'd be great, but it adds more work than I'm willing to do. We eat it with naan. Ugh, I'm hungry now. 🙂


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