Roasting squash is so easy and highlights the natural sugars found within. This recipe is a simple way to make these tasty treats any time of the year with little time, effort, or clean-up. Expand your dish by adding a mixture of whatever veggies you happen to have on hand including, carrots, turnips, cauliflower, onions, etc. or toss in some bratwurst or chicken to make it a meal. Easy, tasty, quick, and Smokin'!!
Cut stem ends off squash, cut in half, and remove seeds/stringy flesh. Next, cut the squash into 1/4 inch slices and add to zip top bag with rest of ingredients then shake to coat evenly with the oil/seasonings mixture. This can be stored for hours in the fridge or cooked immediately. Bake in preheated 425 degree oven 25-35 minutes or until caramelized and fork tender, flipping half way through the cook time. These can also be cooked in air fryer at 400 degrees for about 10 minutes, shaking basket 2-3 times during cooking, or grill over med-high indirect heat. Season to taste with extra Whiskey Oak Smoked Salt if needed. Enjoy
Kabocha & Delicata squash have a tender skin when cooked so peeling is optional.
Ingredients
Directions
Cut stem ends off squash, cut in half, and remove seeds/stringy flesh. Next, cut the squash into 1/4 inch slices and add to zip top bag with rest of ingredients then shake to coat evenly with the oil/seasonings mixture. This can be stored for hours in the fridge or cooked immediately. Bake in preheated 425 degree oven 25-35 minutes or until caramelized and fork tender, flipping half way through the cook time. These can also be cooked in air fryer at 400 degrees for about 10 minutes, shaking basket 2-3 times during cooking, or grill over med-high indirect heat. Season to taste with extra Whiskey Oak Smoked Salt if needed. Enjoy
