Squash 3 ways

For so many years I never gave squash a shot.  I chalked it up to a strange looking vegetable that probably did not taste that great.  However, in the past year or so, a girlfriend and I began to take part in a local CSA where we signed up for local fruits, vegetables, and meats on a regular basis.  It was scary because we did not know what we would be getting until the day of pick up, but exciting and invigorating with all of the new foods presented to me.  For me, it is EASY is it to fall into the SAME routines (which, by the way I think is totally great sometimes), with the SAME foods, over and over again.  But, as I break through that feeling around food, I discovered squash-- delicata, butternut, spaghetti, acorn, you name it, I'll give it a try.  

With the holidays coming up, I tend to crave sweet vegetables.  I notice when I fill my body with these kinds of veggies I am less likely to want a cupcake, or cookie, because I get my sweet fill as a part of my dinner!

Squasg pic.jpg

Here are a few quick easy recipes, that I actually made all at the same time!  Let me know what you think :).  Disclaimer:  You can always sub out coconut oil for melted ghee or olive oil.

1) Wash squash and cut it in half lengthwise.
2) Scoop out the seeds (you can toss them or keep them to roast for later use).                                                          
3) Thinly cut the squash lengthwise to make small c-shapes.
4) Melt coconut oil and toss the squash with spices of choice.
5) Bake at 400 degrees on a lightly greased sheet for about 15 minutes or until cooked all the way through. **Skin is edible**.
6) Sprinkle with pecans for more of a power punch.        

Savory Delicata Squash
Delicata Squash                                                              
1-2 tsp. Coconut oil                                                       
Salt and Pepper                                                                   
Optional: Pecans                                                            




1) Follow directions 1-3 from above.
2) Melt coconut oil and toss with squash.
3) Generously sprinkle with ground cinnamon and sea salt.
4) Bake at 400 degrees on a lightly greased sheet for about 30 minutes until the squash is soft and tender. **Skin is edible**.   

Sweet and Salty Acorn Squash
Acorn Squash                                                               
1 tablespoon coconut oil                                              
Ground Cinnamon                                                       
Himalayan Sea Salt                                                  


1) Wash the squash and cut in half lengthwise.
2) Scoop out the seeds (you can toss them or save them to roast for later use).
3) Drizzle with olive oil and season with salt, pepper, thyme, and cumin.
4) Place the squash skin side up.  Bake at 400 for about 30 minutes.  The squash is finished when it becomes soft and the skin easily pulls away.

Simple Butternut Squash
Butternut Squash                                                      
Olive Oil                                                                      
Salt, Pepper, Thyme, Cumin