Ok, perhaps a bit of a cheesy title, but how else am I going to get you to read your veggies?

I didn’t grow up with squash, well, other than overcooked zuchini. I vaguely remember eating spaghetti squash about 10 years ago, but it wasn’t until the last 5 years that I discovered how incredibly wonderful different varieties of squash really are.

Butternut squash was probably the first to come on the scene with such tasty dishes as butternut squash ravioli with brown butter sage sauce and butternut squash purees and soups. I remember when main stream America was obsessed with microwaving squash, sweet potatoes and regular potatoes. I truly hope folks have figured out that nuking food in place of cooking food is no bueno. It is one thing to quickly re-heat something when in dire need, but if you cut even the toughest of veggies  into smaller pieces, roasting at 400 can take as little as 15 minutes.

Click here to read more about why squash is so healthy!

Delicata, Kabocha and Butternut squash.



Bi-Rite’s Delicata salad and Mateo Granados Roasted Delicata



Bi-Rite Market’s Eat Good Food Cookbook Delicata Squash salad. I don’t like cookbooks and I would cry if I didn’t have this one. I LOVE delicata squash because it is super easy to prep and cook and you can eat the skin. I am including the link to the recipe because it is a bit long. I made this recipe and the squash roasts in only a few minutes because of how thin it is. I left out the potatoes and didn’t miss them. Cick here for recipe.

Mateo Granados Roasted Delicata Squash with Honey, Pomegranate Seeds and Toasted Pumpkin Seeds. The recipe is pictured above and appeared recently in Sunset Magazine. Click here for recipe.

Sarah’s Trottoloni with Kabocha Squash

Kabocha Squash with Trotolloni

Sarah Nelson, Director of Three Squares, the non-profit that runs the Cooking Matters program in the Bay Area served this dish at the last bored meeting and it was anything, but boring. Who am I? Phyllis Diller? I am on Sarah’s board and am teaching my 8th class, but that has nothing to do with the fact that I wanted to eat the entire pot of this pasta. I had never tried Trottoloni pasta or Kabocha squash and now I am in love with both. Click here for a link to Trottoloni pasta. Click here to read more about Kabocha squash.


Cut Kabocha or similar squash into 1″ pieces.
Coat with a small drizzling of olive oil, salt, pepper, and some cayenne if you like it spicy.
Roast at 400 degrees for 30-40 minutes until it’s soft on the inside and a little crispy on the outside.
Cook pasta according to package directions.
Melt 2 T of butter and add 2 T minced sage or herb of your choice.
Combine everything and add parmesan cheese to taste. “Or whatever. ;-)” (her words)


Cut any hard squash like Butternut, Delicata or Kabocha squash into small pieces, the smaller, the faster they will roast. Toss them in a little olive oil with salt and pepper. You may add Spanish smoked paprika if you are feeling crazy and roast at a pre-heated 400 degrees for 15 to 30 minutes depending on the squash. Just taste after 15, if it needs more, leave it in longer. The goal with the high heat is to cook the squash just enough so it isn’t too mushy and has a nice crisp outer layer that resists a bit to the bite. Done.



By |2018-10-03T09:59:45-04:00November 8th, 2012|

One Comment

  1. shan November 9, 2012 at 8:51 AM

    So going to make the kabocha & pasta tonight! Yum!!

Leave A Comment