Sweet Mama Squash Recipes
SWEET & SPICY ROASTED KABOCHA SQUASH
From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.
Provided by IngridH
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
- De-seed and cut the squash into slices about 1/4 inch thick.
- Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
- Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
- Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
- Serve hot or at room temperature.
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Author Isara KriegerPublished 2019-07-28Estimated Reading Time 5 mins
- Healthiest Ice Cream Ever: This paleo ice cream recipe is designed to eat while on a sugar detox. Supposedly it’s still irresistible — give it a try and see if your normal diet could use a boost.
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2005-11-01 If using Sweet Mama, use half to three-fourths of the squash. If using butternut or acorn squash, cut in half lengthwise; remove and discard seeds. Arrange squash, cut sides down, in 3-quart rectangular baking dish. Bake for 1 to 1-1/4 hours for Sweet Mama, 45 to 60 minutes for butternut or acorn, or until squash is tender. Remove from oven; cool slightly. Scoop pulp from squash …
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- Preheat oven to 350 degrees F. If using Sweet Mama, use half to three-fourths of the squash. If using butternut or acorn squash, cut in half lengthwise; remove and discard seeds. Arrange squash, cut sides down, in 3-quart rectangular baking dish. Bake for 1 to 1-1/4 hours for Sweet Mama, 45 to 60 minutes for butternut or acorn, or until squash is tender. Remove from oven; cool slightly. Scoop pulp from squash halves. Place cooked pulp in a bowl; mash with a potato masher or fork (you should have about 2 cups pulp).
- Meanwhile, in a saucepan cook onion in hot oil for 5 minutes or until onion is tender. Stir in broth, apples, and maple syrup. Bring to boiling, reduce heat. Simmer, covered, for 20 minutes or until apple is very tender. Remove from heat. Cool slightly. Stir in mashed squash.
- Transfer half the squash mixture to a blender container or one-fourth the squash mixture to a food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
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