Roasted squash is an easy side dish or main meal. It is one of my favorite winter night meals and it is extremely diverse. Roasted squashes can be pureed into soups, stuffed with quinoa or rice to make a satisfying main meal or made into squash fries for a fun side dish!
Today I am making simple easy roasted squashes using an acorn and carnival squash, with a side of sweet potato. Acorn squash provides a great range of daily recommended vitamins and minerals; 37% vitamin C, 23% thiamin, 20% vitamin B6, 18% vitamin A, 10% folate,10% pantothenic acid, 26 % potassium, 25% manganese and 22% magnesium (all % as part of recommended daily value).
My favorite way to roast is super simple; first step, preheat the oven to 400º. Then clean and carefully half the squash, scoop out the seeds with a spoon (these can also be roasted). I use a fork to get all the stringy squash insides out. I use a scoop of coconut oil, a drizzle of real maple syrup and a sprinkle of salt. This happens to be the only way my squash hating husband will eat them.