“Money can’t buy happiness, but it improves your bargaining position.” Christopher Marlowe
For years I’ve been roasting squash in the oven without cutting it in two or even piercing it. I didn’t share this with normal people because of the rumors I’ve heard about squash exploding if this method of roasting is attempted. I’ve never had a squash explode in the oven or anywhere else in the house.
And then, I recently read a recipe where the writer said that it’s not necessary to cut a squash in half before roasting. In fact, a roasted squash is much easier to cut. Additionally, seeds are easier to scoop out of a roasted squash. I am vindicated!
So we’re back to potassium rich foods. Acorn squash is a potassium winner and so much easier to prepare when roasted whole.
1 cup unsweetened coconut yogurt
1/2 cup granola
5 pitted dates, chopped
2 T almond butter, which is peanut butter made with almonds
1 T honey
anything else for the good of the order
Preheat oven to about 400 degrees. Wash and dry the squash. Place the squash into the oven.
About every 20 minutes check on the squash. Poke it with your finger. If it’s softish it’s done.
When the squash is cool enough to handle cut it in two. Remove the seeds. This is the part where I like to saute it in a pan, cut edges down, with melted butter. This gives some lovely color to the cut surface.
At this point you’re pretty much on your own just basking in choices. Mix any or all of the toppings and fill the squash.
You could even do the savory route with a meat and veggie mixture. And now that you know how easy it is to roast squash, without having to cut an uncooked squash in two and risk loosing a finger, this could be one of your go-to, “aren’t we healthy” recipes. Enjoy your new freedom!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.