Simple Roasted Winter Squash

2-3 pounds winter squash (butternut, kabocha, acorn, or delicata)

2 -3 TBSP fresh herbs (rosemary, sage, thyme, parsley)

1 -2 garlic cloves, finely chopped

2 TBSP extra virgin olive oil

Peel, seed, and chop squash into uniform pieces

Toss with olive oil, fresh herbs, and salt and pepper

Bake on dark-colored cookie sheet in preheated 400 degree oven for 20 - 25 minutes

Stir squash and toss with garlic

Return to oven for another 10 to 20 minutes until nicely browned

Serve warm

As a farmer, I am often asked how to prepare a certain vegetable. My go-to answer is usually to suggest roasting the vegetable in the oven (or grilling), tossed with olive oil and salt and pepper. This works for lots of veggies: onions, carrots, cauliflower, broccoli, zucchini, brussels sprouts, potatoes, asparagus, beets, peppers, kohlrabi, turnips, etc. The trick is trying to cut everything in uniform sized pieces so they cook at the same time and roast until they brown and caramelize. Sometimes I will roast a tray of veggies, add vegetable or other stock/broth, and puree for a simple soup. Play around with the spices and combinations, you won’t regret it. The recipe above works as a savory side dish, but can also be made sweet by omitting the herbs and garlic and instead tossing with cinnamon, brown sugar, and/or maple syrup.

Pro tip: to make peeling tough-skinned winter squashes easier, microwave them for one minute prior to peeling with a very sharp vegetable peeler

Q: What's the difference between winter squash and summer squash? Is one type grown in summer and another in the winter?

A: Actually, all winter and summer squash varieties are warm season vegetables. Summer squash (think zucchini, patty pan, crookneck) have a thin skin and require refrigeration. Winter squash (this year we are growing butternut, delicata, kabocha, white cushaw, acorn, and several pumpkin varieties) have a thick skin and do not need refrigeration. Keep in a cool, dark, ventilated space and they will last all winter!

Lots of winter squash coming to your CSA over next few months!