Twice baked Squash-Local in Season Cooking
Vegan * Vegetarian * Paleo * Kid Friendly Recipe
Eating in season is by far the best way to eat. Food in season is at its prime in taste and nutritional value. And eating in season much easier on our wallets and that is always a good thing.
At the moment, the growing season in Ontario is coming to a close, but I for one still have a few butternut squashes hanging around from the garden, just waiting to be cooked. We enjoy butternut squash many different ways – roasted on its own or with other vegetables, in soup and in twice baked squash, one of my little man’s favourites.
Twice Baked Squash
1 organic butternut squash
1 tbsp olive oil
1 to 2 bulbs of organic garlic
2 tbsp olive oil
¼ cup organic pumpkin seeds
Pre heat oven to 350 degrees
Slice squash lengthwise, scoop out seeds and brush with olive oil. Roast face down in baking dish for 45 minutes or until tender.
Slice the tops off the garlic bulbs, drizzle with olive oil and wrap in foil. Roast in oven with squash for 30 to 40 minutes.
Allow squash to cool slightly before scooping flesh into a large bowl, add cloves of roasted garlic and mash until smooth.
Add olive oil and mix well.
Spread into a baking dish, sprinkle with pumpkin seeds and bake for 20 minutes at 350 degrees
Hope you and your family enjoy it.
What have you been cooking up with squash this fall?