Fall cliché : squash. In all shapes and tastes, they are absolutely perfect to cook with. Throw it in the oven with spices, add some poultry and dinner is served! I served mine with chicken, yummy.
If the skin of your squash is quite thin, don’t even bother peel it. I didn’t with my red kuri squash and it was fine! If it is on the thicker side you might want to peel it first but it is a question of taste.
Spices wise, I kept it simple. Pumpkin spice because what’s more seasonal than that, really? And honey because a little sweetness makes this dish pretty much bomb.
I tried a more savory blend with thyme, salt, pepper, garlic and parsley. It was good too, choose your combo and massage your squash with it and done!
Pumpkin spice and honey roasted squash (2-3 servings) :
- 1 squash (butternut, acorn…Etc.)
- 2 tbsp honey
- 1/2 tbsp pumpkin spice
- Olive oil
- Salt and pepper
Preheat the oven at 200°C (390°F).
Wash your squash and cut it.
On a baking sheet lined with parchment paper, put your squash. Add oil, spices and honey. Season with salt and pepper. Massage the squash until everything is well coated.
Bake for 30-50 minutes depending on the size of your squash.