More squash and few ingredients recipes this year. I just can’t get enough of this simple dish. I ended up serving it for Thanksgivings and even brought it as a side dish to my in-laws for Christmas. This quick roasted butternut and kabocha squash recipes is easy to make.
The combination of squash was not done with any pre-calculated thought in mind. Instead it came about out of the routine of always picking in the market these two favorite squash. If you happened to live close to a green market go and pick a few of these and try them in this recipe. They are perfect this time of year. The flesh of these squash is creamy and sweet. And when you add fresh rosemary leaves, olive oil, salt and pepper they are exquisite. Seriously you will be licking the baking sheet and before you serve then they will most likely be gone. This recipe I promise you is addictive.
I should also mention that this recipe can be cooked ahead, but I warn you that you will have to really make an effort not to eat it before it reaches the dinner table.
On another subject, what do you all have in mind for 2016? I hope you all are as excited as I am about this year as I think it will be very special. Happy New Year to everyone; let us all hope for good health and peace everywhere as peace is the one thing we need the most right now.
- 1 medium butternut squash (about 2 pounds)
- 1 medium kabocha squash
- Salt and ground black pepper, to taste
- 3 tablespoons extra-virgin olive oil (plus extra to drizzle before serving)
- Fresh rosemary sprigs, to taste
- ¼ cup water
Preheat oven to 400°F (200 ° C).
Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
Cut into large cubes and place in a large baking sheet. Toss with oil, salt and pepper then spread them out in a single layer. Sprinkle with the fresh rosemary and add the water.
Roast tossing occasionally until tender and golden brown, about 30 minutes. Transfer to a serving bowl and finish with a little bit of olive oil.
This post is also available in: Spanish