Roasting is one of the easiest ways to use up your leftover pumpkins and squashes from the last few days of fall. And since they will be in season for the next month or so, now is the time to incorporate them into your weekly meals. They make a tasty side dish or can be kept in the freezer for later use. Look for winter squash at our online market!
Winter squash of any type (acorn, butternut, sunshine, pumpkin, etc)
Olive oil or coconut oil
Sea salt and pepper, to taste
Preheat oven to 350 degrees F.
Wash squash and dry well.
Cut squash in half and scoop out seeds. If squash is large in size, cut into smaller chunks.
Rub each piece of squash with olive oil or melted coconut oil.
Sprinkle with sea salt and pepper, to taste.
Bake at 350 degrees F for 45 minutes or until the flesh of the squash is tender. Serve immediately or let cool to freeze.
To freeze: Once cool, scoop out flesh from skins and place in freezable containers. Freezer bags allow for flat storage in the freezer. Freeze up to 6 months and use in soups, pastas, breads, smoothies, and more!