Cascading Kitchen Notes
Preparing and Using Roasted Winter Squash Cubes
How to roast
- Remove skin, seeds and pith from any winter squash.
- Cut into 1 inch cubes. Toss with oil that can be used in high heat. (avocado or grapeseed).
- Spread out on a metal baking tray. Make sure one side of each cube is resting flat on the tray for a nicely caramelized and roasted finish.
- Bake in a preheated oven of 425°. Use the convection fan if you have one on your oven.
- Bake for 10-12 min. Check several cubes to make sure they’re not burning on the bottom side. Resist stirring them up. You want to get a bit of caramelization on the bottom side. If you stir them too much they get mushy. Continue baking until they’re just soft.
- Allow them to cool before removing them from the baking pan with a metal spatula. Using a plastic spatula will not work.
- Store in an airtight container until they're ready to use. Serve either hot or at room temperature.
How to enjoy Roasted Winter Squash cubes
Eat straight with a drizzle of Apple Cider/Balsamic Reduction.
Add to Mac and Cheese Casserole. (easy steps for a scratch Mac and Cheese from our "College Cooking" section)
Use as taco filling: Sauté onion, peppers, cumin, garlic and chipotle pepper powder. Once the onion is soft, fold in cooked winter squash cubes. Option: Add cooked meat (hamburger, chicken). When you build the taco put the savory hot portion on the bottom. Add either shredded cheese or, my favorite, tomatillo sauce stirred into yogurt or sour cream. Use this cabbage slaw as a fresh topping to tacos in the winter.
Fold into Barley Casserole.
Add to Harvest Gratin.
Make a winter salad: Rough chop radicchio (any chicory) and roast for 10 min. (How to roast veggies.) Top with room temp. winter squash cubes, sugared nuts, pomegranate seeds. Drizzle with Apple Cider/Balsamic Reduction.
Make a breakfast hash: Sauté onion and breakfast sausage. Add roasted pepper if you want some heat. Once cooked add roasted winter squash cubes. Top with poached or fried eggs.Print This Post