In our house, cold weather cooking means lots of roasting and braising, but these time-consuming cooking techniques can mean that dinner takes forever to prepare. With that in mind, I’ve set out this fall to develop an arsenal of simple vegetable sides that can be ready in minutes.
Enter squash. On Sunday, I peel, deseed, and chop up several squash, and then I put the prepared cubes in the fridge. This means that come dinner time, I can just grab a container of squash, toss the cubes in oil and salt, and roast up a healthy side dish in 20 minutes flat. That was easy wasn’t it?
And in case you’re feeling unsure about which varieties of winter squash are best for you, here’s a handy guide to identifying and cooking all types of winter squash!
Roast Kabocha Squash with Garlic and Sage
serves four as a side
2 cups kabocha, butternut, or banana squash
4 cloves garlic
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh sage leaves
Preheat the oven to 400 degrees F.
Peel and deseed the squash. Cut it into 1/2 inch cubes.
Trim the woody end off of each garlic clove and smash. Leave the papery skin on to protect the garlic while it roasts.
Toss the squash cubes and garlic with the olive oil, salt, and pepper, and spread out on a rimmed baking sheet. Roast for 20 minutes, or until the cubes are tender. Give the cubes a quick flip halfway through cook time.
Before serving, remove the garlic skins, toss with the sage leaves, and serve.
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