Winter squash is in season right now. These colorful, versatile fruits include butternut, acorn, and spaghetti varieties — in addition to pumpkins. They can be savory as a side or main dish, or sweet as a dessert. Either way, squash packs lots of fiber and vitamins C, A, and B6 — perfect for boosting the immune system on chilly fall days.
Rosemary Honey Squash
Ingredients :
Whole butternut or acorn squash
2 T honey
1 tsp. Rosemary
2 T butter
Pinch of sea salt and fresh black pepper
Directions :
Preheat oven to 375 degrees.
Cut squash in half lengthwise.
Remove seeds and guts with ice cream scoop.
Score flesh lightly with a knife.
In each cavity, place 1 tablespoon butter and 1 tablespoon honey.
Sprinkle rosemary, salt, and pepper evenly over each squash half.
Bake for 30 minutes on parchment-lined baking sheet.
Baste flesh of squash with honey and butter from the cavity.
Bake an additional 30 minutes until flesh is browned and very tender.
Butter Garlic Spaghetti Squash
Ingredients :
Whole spaghetti squash
4 T butter
1 T minced garlic
1 small shallot, diced
1 T chopped fresh parsley
10 fresh basil leaves
Sea salt and fresh ground pepper
Directions :
Preheat oven to 375 degrees.
Cut squash in half widthwise.
Remove seeds and guts with ice cream scoop.
Roast cut-side down on parchment-lined baking sheet for 45 minutes, or until spaghetti-like strands pull easily from sides.
In large skillet, melt butter and cook shallot until it is soft.
Add garlic and saute for 1-2 minutes.
Remove squash strands from shell, careful to leave shell intact.
Toss squash strands with butter, shallot, and garlic.
Add herbs.
Generously salt and pepper to taste.
Scoop squash back into shell halves to serve.
