Sweet and Spicy Squash
Recipe written by Christina Conrad, author of foodie with a life
Sweet and Spicy Squash is a lovely option for the holiday spread. People know as a general rule that it takes a while to make butternut squash into anything (street-cred), and the classic move is butter and brown sugar (crowd pleaser). This version of roasted butternut squash keeps with the sweetness of brown sugar, but introduces fresh orange juice, red pepper flakes and ground ginger. Boom!
Foodie note: citrus = invigorating, ginger = good for digestion;
2 1/2 Lbs butternut squash
Zest + juice of 1 orange1 tablespoon honey, warm in microwave for a few seconds to mix with dressing
1 tablespoon olive oil
1/4 teaspoon ground ginger
Pinch of red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch of sea salt
1) Preheat oven to 350*F, grease a 9x11" baking dish. Wash the outside of squash, cut in
half right where it starts to bulb, then in half again.
2) Scoop out seeds with a spoon and use a vegetable peeler to remove hard rind. Careful, it gets slippery. Cut into 1" chunks and spread into baking dish. Season with salt and
3) In a small bowl, combine orange juice, zest, honey, olive oil, ginger, and pepper flakes. Pour over squash, give another stir to distribute liquid. Cover with foil, bake for 35 minutes or until a fork can easily pierce the squash.
4) Uncover, stir again careful not to break apart the squash; sprinkle with brown sugar and bake another 10-15 minutes. Finish with a dash of good sea salt to serve.
Can you really eat well and have a full life? Absolutely, yes. These recipes are straight from my tiny kitchen and bustling life. My thought is that if I’m busy, other people are too. We have to find a balance of work and play while nurturing ourselves on the very basic level of real food. Let’s get back to the dinner table, teach our family and friends the special recipes we love, and reconnect.