Roasted Squash – GFCFSF/SCD

November 01, 2015


Roasted Squash - GFCFSF/SCD

There are many types of squash available in the supermarket and Farmer's Markets today. They are VERY easy to cook, are nutritious, cheap, filling, and delicious. They are also low-carb. These squash need very little prep or added ingredients.

  • Turban squash
  • Kabocha Squash
  • Hubbard
  • Gold nugget
  • Delicata Squash
  • Carnival
  • Buttercup
  • Sugar pie pumpkin
  • Butternut
  • Autumn Cup Squash
  • Banana squash
  • Fairytale pumpkin squash
  • Pattypan

Whether or not you peel these squash is up to you. If they are not organic, I'd peel them. If the Kabocha is the knobby kind, I'd peel that too. Otherwise, it's a personal choice to peel, or not to peel.

If you are going to peel the squash, do it now. Most vegetable peelers will work, but you may use a sharp knife if the peel is very thick. Cut squash in half and scoop out the seeds. Chop squash into cubes, relatively the same size, so they will cook evenly. For delicata squash, cut lengthwise, scoop out seeds and slice into half-rings.

Delicata squash
Delicata squash

Toss cut up squash with olive oil, salt and pepper. Bake at 425 for 45 minutes or until done. Stir after 20 minutes. If you want to add garlic, add it now (if you add it at the beginning, it will burn).

Roasted squash