Ever gone to make dinner, but all you can think about is dessert? Maybe that’s just me, but I’m pretty sure there are some other big ‘ol sweet tooths out there who can attest to this dilemma.
Well that’s where squash comes in. What an awesome veg! It’s super versatile and one of my favorite things to do is cook it 2 ways at the same time! Savory+Sweet=Happiness.
I’m savoring the last couple weeks of having my CSA and getting tons of great winter squashes. This one I made the other night is a Carnival Squash. I also love delicata, acorn, butternut, spaghetti and I just bought my first kabocha squash.
To learn more about the varieties I found this handy little guide.
Hope you enjoy!
Sweet and Savory Squash
Recipe Type: Vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 2
1 Squash. 2 Ways: now you can have a satisfying savory dish that ends on a sweetly satisfying note.
Ingredients
- 1 Carnival Squash (Or Acorn, or whatever small squash you have)
- For the Savory
- 1 tsp of Olive Oil
- 1 Clove of Garlic
- 1 TBSP of Fresh Herbs (I used chopped rosemary and sage)
- 1/4 of a Small Onion Diced (optional)
- For the Sweet
- 1 tsp of canola oil (or coconut oil or butter)
- 1 TBSP of Agave Nectar
- 1 TBSP of Cinnamon
- 1 tsp of Nutmeg
- any other sweet spices you might like (ginger, allspice, cloves)
Instructions
- With a sharp knife cut stem off of the squash
- Cut the squash in half and scoop out the goop on both halves with a large spoon
- Preheat the oven for 400 degrees
- For the Savory Side
- Chop the rosemary, garlic and onions
- Lightly coat one half of the squash with olive oil
- Sprinkle herbs, spices, garlic and onion into the half
- Place on a greased baking tray
- For the Sweet Side
- Lightly coat the other half with canola oil (or whatever oil you choose)
- Pour the Agave Nectar into the centar and spread around with a spoon so it covers the inside of the squash
- Sprinkle the spices over the squash
- Place on the baking tray
- Bake for 45-50 minutes at 400 degrees
Question Time:
- Do you have a favorite seasonal vegetable?
- What’s your favorite way to eat squash?
This is such a great idea Georgie! Best of both worlds 🙂
one of my new favorite ways to eat squash, a firm one like butternut, is to peel and cube it. Then, I roast it (tossed in a bit o’ olive oil and sea salt, and fresh herbs if a have any) to use in salads, or toss with pasta/grains and other veggies!