Serves 4-5
You can make oil-free, sugar-free, dairy-free, and gluten-free oven-roasted squash with the following recipe:
Ingredients (organic/biodynamic):
- 1 medium-sized squash (such as butternut, acorn, or kabocha)
- 1 tsp. ground cinnamon
- Celtic Sea Salt® and pepper to taste
- Fresh herbs (e.g., rosemary, thyme, or other herb of choice), chopped for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Wash and dry the squash. Cut it in half lengthwise and remove the seeds. Depending on the type of squash you’re using, peel if desired (some squash varieties have edible skin), then cut it into cubes or slices and place into a large mixing bowl.
- Season the squash pieces with ground cinnamon, salt, and pepper. Toss until evenly coated.
- Line a baking sheet with parchment paper or use a non-stick baking mat. Spread the seasoned squash pieces in a single layer on the baking sheet, ensuring they are not crowded. This allows them to roast evenly.
- Place the baking sheet into the oven and roast the squash for 25-35 minutes, or until it becomes tender and caramelized, stirring once or twice during cooking to ensure even browning.
- When done, remove squash from the oven and let it cool slightly. You can garnish it with freshly chopped herbs if desired. Serve hot.
- Enjoy!
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