PLEASE tell me this sounds yummy because sometimes the boys drive me CRAZY!
They were not into roasted winter squash at ALL. Ryan loved the carrots and the seeds. The husband stuck with only carrots, barely. Neither liked the soft texture of the squash.
It’s still a winning dish in my book. I WILL be making it again so they are gonna have to deal. ;)
Here’s what I did….
- 1 Acorn Squash
- About 5 Chopped Carrots
- 5 sprigs each of fresh Rosemary and Thyme (a sprinkle each of dry would work too)
- 2 tsp olive oil
- Kosher Salt
Preheat the oven to 425 degrees.
Cut the squash in half and allow cheesy kids a fun photo op.
Scoop out the seeds and place in a strainer. Separate the pulp from the seeds and rinse.
Cut the squash in about 1/2 inch chunks. (note: baby got tired of watching us have all the fun)
Lay the seeds on a aluminum lined cookie sheet sprayed with non-stick cooking spray. Spray the tops and sprinkle with kosher salt. Roast for about 10 minutes.
While the seeds are cooking, prepare the carrots.
Cut them in about 1/2 inch chunks.
By this time the seeds should be done.
Remove the seeds from the cookie sheet but don’t throw out the aluminum foil. We are going to reuse it.
Put the squash, carrots, olive oil and herbs in a large bowl…
toss and put on the cookies sheet. Sprinkle with kosher salt and roast for about 25-35 minutes until the squash is soft.
Serve by sprinkling the toasted seeds on top. It’s adds a fun crunch and ups the presentation!
Note: Only add the seeds right before serving. If they sit on the warm squash too long they will loose their crunch and start to soften.
|Servings||Amt per Serving|
|6||About a cup – pictured above|
|105||4g||3g||old: 2||new: 3|