Roast Squash

This is one of my favorite things to eat when I’m trying to run more.  You can’t mess it up.  It’s rich, filling and satisfying—but non-fat.  My apartment smells great when I make it.  I hope you try it!

 

Buy one large winter squash:  Butternut, kabocha, acorn, or anything else you like.

 

Turn your oven to 350 degrees.

 

Take the produce sticker off the squash. 

 

Place the squash on a cookie sheet or Pyrex pie plate. 

 

Put it in the oven and set the timer for 30 minutes.

 

Now leave the kitchen—go stretch, ice your calves, answer e-mail or sort the laundry.

 

When the timer goes off, poke a knife into the squash.  If it goes in easily, it’s done. It can’t get over-done.  Let it cool, and then cut it in half.  The seeds will slip right out and the skin will fall off in your fingers.  So much easier than wrestling with a rock-hard squash and big knife before cooking! 

 

I store the cooked flesh in the fridge and eat it in various ways:

Sprinkled with roasted and salted pecans and maple syrup

Topped with tamari or soy sauce

Spread onto bread instead of hummus

Diced and tossed into soup or stir-fry’s

In a wrap with lettuce and Tofurky slices

 

Sometimes I’ll make 2 or 3 at once, just so I have them on hand.  Perfect food when I have the munchies but I’m in a hurry!