It’s too hard to settle on one winner of the “Favorite Roasted Squash of the Fall Season” competition, so we declared a tie between butternut and Kabocha. Each has the vegetal sweetness of late season squash, with different and equally appealing textures and nuances. Roast up a combination of both, adding notes of orange and aromatic spices. You’ll be glad you did.

Roasted Squash with Orange and Spices

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• Author: Keith Recker

Print Recipe

Description

The perfect way to add a special autumnal touch to your roasted squash.

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Ingredients

Scale 1x2x3x

• 3 small Butternut squash
• 3 small Kabocha squash
• 1 orange, sliced thin
• ½ cup Liokareas Orange olive oil
• 2 tsp salt
• ¼ cup brown sugar
• 1 tsp harissa powder
• 1 tsp cumin
• 1/8 tsp cayenne

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Instructions

1. Preheat the oven to 350 degrees.
2. Whisk together the oil, sugar, salt and spices.
3. Cut the squash in half and scoop out the seeds and fibrous matter.
4. Place about a tablespoon of the oil mixture in one of the squash halves, and rub it into the flesh. You don’t have to worry about the exterior rind. Repeat with the other pieces of squash.
5. Place a quarter of an orange slice into the “bowl” of each squash.
6. Bake on a baking sheet for approximately 30 min (or until flesh is fork tender).
7. Serve immediately.

Roasted Squash with Orange and Spices Recipe 

Roasted Squash Ingredients

• 3 small Butternut squash
• 3 small Kabocha squash
• 1 orange, sliced thin
• ½ cup Liokareas Orange olive oil
• 2 tsp salt
• ¼ cup brown sugar
• 1 tsp harissa powder
• 1 tsp cumin
• 1/8 tsp cayenne

Instructions

1. Preheat the oven to 350 degrees.
2. Whisk together the oil, sugar, salt and spices.
3. Cut the squash in half and scoop out the seeds and fibrous matter.
4. Place about a tablespoon of the oil mixture in one of the squash halves, and rub it into the flesh. You don’t have to worry about the exterior rind. Repeat with the other pieces of squash.
5. Place a quarter of an orange slice into the “bowl” of each squash.
6. Bake on a baking sheet for approximately 30 min (or until flesh is fork tender).
7. Serve immediately.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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