Roasted Squash and Winter Vegetables

Roasted Squash

We were hosting family for a Christmas Eve dinner, and we needed to make some dishes that would taste good without having meat and garlic/onions as ingredients. This dish fit the bill and let the natural sweetness of the winter vegetables provide the flavor.

Kabocha Squash (from Monterey Market; very sweet!) x 1 large one
Butternut squash (2)

Serve over cous-cous (w/ almond slivers) or other similar grain.

Preheat oven to about 400 degrees. Cut raw squashes in half, length-wise, scoop out fiber/seeds. Put squash halves, flesh-side up, on baking pans, and drizzle a little olive oil and salt on top. Cook squashes for about 30-40 minutes, until soft and you can cut the vegetables into smaller squares/chunks. Then, put the vegetables back in to roast, on a slightly lower heat (~350 degrees) for another 30 minutes or so.

Previously Made:
-December 24, 2013: Family Christmas Eve Dinner

-The Newlywed Cookbook (from Clark), p. 193

One response to “Roasted Squash and Winter Vegetables

  1. Nothing better than roasted root veggies and squash in the winter months!

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