07/09/2025
🧡 What’s in Season: Winter Squash (Kabocha, Butternut, Red Kuri)
This golden dish is everything we love about seasonal cooking—simple, nourishing, and bursting with deep roasted flavor.
🥄 Roasted Winter Squash with Feta, Seeds & Herbs
Ingredients:
• 1 medium winter squash (kabocha, red kuri, or butternut), sliced into crescents
• 2 Tbsp olive oil
• Salt & freshly cracked pepper
• ½ tsp smoked paprika (optional)
• ½ tsp cumin or coriander (optional for added warmth)
• ¼ cup crumbled feta
• 1–2 Tbsp toasted pepitas or sunflower seeds
• Fresh parsley or cilantro, chopped
• Optional: drizzle of honey or balsamic glaze
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Toss squash slices with olive oil, salt, pepper, and spices if using.
3. Roast 25–35 minutes until tender and golden brown, flipping once.
4. Plate warm and top with crumbled feta, seeds, fresh herbs, and a drizzle of honey or balsamic if desired.
🧠 Farmer’s Tip:
Ask your market grower how to prep and store winter squash—some varieties keep for months in a cool pantry, and the skin of red kuri and kabocha is edible when roasted!
📍Why We Love It:
Winter squash is rich in beta carotene, vitamin C, and fiber. Roasting brings out its natural sweetness and pairs beautifully with tangy cheese and crunchy seeds. This one’s perfect for a cozy weeknight or your next harvest table gathering.
