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Roasted Winter Squash With A Twist

This side dish has a twist…

a twist of Lime Juice.

Where I live it’s cold outside. Most days are still above zero, but I’m more of a summer person and don’t do very well eating cold vegetables in winter time. As a result, I have been making a lot of roasted squash and root vegetables this fall and winter. This is one of my new favourite dishes. I first tasted it at Whole Foods Market‘s hot food bar. It’s not everyday that all ingredients will be on my acceptable list. I think I have left out one or two spices from the original, the following is my version. It tastes equally good hot or cold. And really good the next day for sure!



Place Cut Squash pieces in a mixing bowl. Splash in:

This next part is the time consuming part.

Here’s how my batch looked after approximately 90 minutes. In hind sight, I should have doubled my batch and had two cookie sheets going.

At the time of writing this, there is none left. We ate the last of the left overs tonight.

After they have cooled, slide them into a mixing bowl. I pick up my parchment paper and allow them to slide into the bowl.

I find that the oil and Salt that the Squash bakes in is sufficient and there is no need to add extra.

Now, doesn’t this look like a measly amount for all the time spent in the kitchen? In total it equalled about 2 Cups! For this reason, I try to make a double batch. Luckily, my kids haven’t tried it yet and don’t know what they’re missing. Believe me, I’m not encouraging them to try this one, this one is ALL MINE. 🙂

Let me know if you give it a try. ENJOY!

Oh! And I used my iPhone and the Instagram App to take all these pictures, while I was preparing the rest of our dinner.

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