This could NOT be easier! And it is so super delicious… and is fantastic kid eat it with your fingers food. It cooled down here this week, and I was SO attracted to the “winter” squash that is available year-round. Pictured below – kabocha squash.
Squash are sweet, earthy, and vitamin-rich… they are satisfying and just plain delicious with just salt, pepper and oil. You really don’t need to get fancy with it! Baking or roasting veggies is considered great for kapha-types & kapha season (damp, heavy, spring, slow)… because you can get away with using less oil than cooking on stovetop, and because of the dry-heat effect of the baking process. Plus, roasting caramelizes and intensifies flavors and emphasizes the natural sweet taste in veggies. AND it is not labor intensive other than the slicing and the occasional checking the oven and turning the veggies so they don’t brown.
- Any winter / fall squash, seeded & sliced thin (you can keep the skins on)
- Olive Oil, melted ghee, or sunflower oil – a few tablespoons
- A couple tablespoons of water
- Salt and Fresh Ground Black Pepper
- OPTIONS: dried crushed herbs (eg. thyme, basil, oregano, dill, marjoram), Cumin Sprinkle, Citrus Juice or Zest –
- OPTION: Kids will LOVE it sprinkled with cinnamon and ghee (and maybe some nutmeg and allspice for the adult palettes).
- Preheat oven to around 400 degrees
- Use a baking sheet (I use a cookie sheet)… oil the sheet by thickly drizzling oil over it… I line my baking sheet with Parchment Paper, and oil the paper.
- Pile the thinly sliced squash somewhat evenly over on the sheet… a higher pile will just mean you need to get in there and turn them after awhile, so the top pieces don’t over-brown and the bottom pieces don’t over-mush.
- Drizzle more oil or melted ghee on top. You can also sprinkle a little water with your fingers over the pile of squash so they don’t scorch.
- Place the baking sheet in the oven
- Bake for around a total of 20-40 minutes (depending on how thinly sliced the squash is)… check every 10 min or so and turn them so the bottom ones get a little browned and the top ones don’t over brown. You can add a litte more oil or sprinkle a little more water. *Don’t be shy about pulling the WHOLE SHEET out of the oven, and turning the veggies before putting it back in the oven – better than bending over for a long period with your arm, or worse, your head, in the oven. I learned the hard way, by scorching my wrist when my bangle overheated!
- Toward the end of the cooking or at the very end, you can sprinkle with salt, black pepper and anything else you want (eg. herbs, citrus, etc.)
- Poke through to make sure the pieces are cooked through… don’t worry about the pieces not all being the same, it’s nice to have some more firm and other pieces more soft.
- PS – you can eat the skin 🙂
- With a lentil pilaf – like majaddara
- With a grain pilaf, wild rice with herbs or quinoa.
- With something green like an arugula salad or stirfried kale
- A yogurt & tahini dressing – plain organic whole milk yogurt, honey, tahini, salt, pepper (maybe a little water to thin)
- A ginger-sesame dressing.
- An balsamic & olive oil dressing with fresh herbs – like parsley or dill
- A citrus dressing – lemon juice, orange zest, toasted sesame oil, sesame seeds and tamari or shoyu
- If you’re cooking for kids, these are dip-able in their favorite sauce, and make a great finger food… let them go for it – Ayurveda says, digestion begins with the finger tips, when you touch food, your body begins releasing enzymes! And if there’s a baby in the house, just blend up the squash in your food processor.
Here’s the squash with the Summer Pilaf