We like doing things that pay you back in a big way. You know, lots of bang for your buck. Like squats: they make you strong, they make you sweat, AND they give you an awesome booty.
In the kitchen, we want to leverage our time and energy in the same way. Roasting veggies is one of the easiest--and tastiest--ways to cook up LOTS of food with minimal effort. And while the recipe below is for Butternut squash, any variety of (fall) squash will work great--Kabocha, Acorn, Blue Hubbard, etc. In fact, most any vegetable will shine when coated in fat and cooked hot: all types of potatoes, broccolli, cauliflower, brussel sprouts, green beans, bell peppers, onions, or any combination of these!
For the basic recipe below, you'll just need a squash, some fat (we like coconut oil, bacon fat, or butter best!), and salt & pepper to taste.
- Pre-heat your oven to 425deg F, and place a foil-covered cookie sheet in the oven.
- Peel the skin of the squash.
- Cut off the ends, chop the squash in half length-wise, and scoop the seeds.
- Hack it up! Aim for 1-inch cubes.
- Heat up 1.5 TB of coconut oil, bacon fat or butter in a large bowl in the microwave; when it is liquid, add the cubed squash and toss to combine.
- Spread the squash into a single layer out onto the HOT cookie sheet covered in foil, and throw into the oven.
- Let it cook! Don't mess with the veggies for at least 20 minutes. At that point, carefully shake the pan to turn the squash, and marvel at the brown, carmelized edges. Mmmmmm.
- Every 5-10 minutes, begin testing the squash with a fork; it should give with slight pressure, but not be mushy. When it's done, pull it out, season with salt & pepper and enjoy!
The really awesome thing about roasted veggies is that while they're great as-is, they can also be added to salads, stir-frys, or even soup to fill things out (although if you're using it another cooked dish, add them right at the end to avoid over-cooking). UF Coaches often will just roast whatever looks good at the market, and decide how to use it later!