Oven Roasted Candy Roaster Squash

 

 

I recently picked up an assortment of Winter Squashes from one of our local farm markets.  I love Winter Squash and am always amazed at all of the different varieties there are to choose from.  I also love to try new varieties if I see them.

This year I was greatly intrigued to see Candy Roaster Squashes at the market.  This was not a variety that I had seen before.  Rather large and tubular in shape, they were as small as about a foot long (I picked one of those), all the way up to several feet long!  

I picked a smaller one as I knew I would not be able to use up a larger one. Not all by myself.

 

Candy Roster Squash are an heirloom variety. They were originally cultivated by the Cherokee Indians in the Appalachian Mountains of the southeastern portion of the United States and are still most often grown in parts of northern Georgia, North Carolina, and Tennessee.

And now, apparently, Nova Scotia.  The lady at the farm market said that people love them and so I couldn't resist picking one up.

I have to say this is one very delicious squash. I chose to oven roast it as that is a method which generally brings out the best in any variety of Winter Squash. Mine was also so small, it wasn't really enough to use to make a pie or anything else.

If you see some of these tasty squashes in your local market, pick one up!  You won't regret it. They truly are delicious! Moist and sweet, not dry.

Apparently, you can also eat the skin, so the lady in the farm market said. I was not brave enough to try that.

 

WHAT YOU NEED TO MAKE OVEN ROASTED CANDY ROASTER SQUASH

Nothing too out of the ordinary. This is a very simple recipe that would apply to the cooking of any variety of winter squash. Amounts given are for two to three servings.  Simply multiply to feed more.

• 1 pound Winter Squash (I used Candy Roaster)
• 1 TBS light olive oil
• 1 TBS Maple syrup
• 1 clove garlic, peeled and crushed
• 1 tsp seasoning mix (I used Curry Maple seasoning, but you can use any type of seasoning mix you enjoy)
• herbs or parsley to sprinkle (optional)

 

 

As I said you could use any kind of a Winter Squash to make this fabulous side dish. I used a Candy Roaster Squash, which you can see in the upper left hand corner of the picture below.  Mine was relatively small, only about a foot or so long. They had them there that were two to three feet long, so they can really vary in size.

I used pure Maple syrup, not Pancake syrup. They are not the same thing and are not interchangeable.

I used the Wheaton's Maple Pepper Seasoning which has curry in it. This was nice, but in the past, I have also used chili powder or other seasoning mixes with great results. 

HOW TO MAKE OVEN ROASTED CANDY ROASTER SQUASH

This was very quick and easy to make.  I highly recommend. You could use this method to cook any winter squash.

Preheat your oven to 400*F/200*C/gas mark 6. Lightly spray a baking dish large enough to hold your squash in a single layer with some baking spray.

Peel your squash and scoop out the seeds, discarding the peel and the skin. Depending on the shape of your squash, cut the squash into either cubes or slices, no more than 1/2-inch in diameter.

 

Place your squash into a zip-lock baggie. Add the oil, garlic, maple syrup and seasoning mix. Seal shut and shake it all together well, rubbing into the squash to make sure it is all coated.

Dump into your baking dish and spread out into a single layer.

Roast in your preheated oven for 15 minutes, flip over and roast for a further 15 to 20 minutes, or until tender and lightly caramelized to your taste.

Scoop into a serving bowl/plate, sprinkle with herbs/parsley and serve hot.

 

HOW TO CHOOSE A GOOD WINTER SQUASH

Winter squashes are a member of the Cucurbita family that  usually begins to bear fruit later in the summer and on into the early autumn.  Pumpkins, gourds, etc. are all members of this family, characterized by a hard skin/rind and edible flesh and seeds.  Here are my handy tips for picking out the best ones to cook and eat.

1. Pick a heavy one. If the squash is light, this usually indicates that it is old and the insides have started to dry out. A heavy one is a good sign that the flesh is soft and moist.

2. Check the stem end. If it is intact, then this is a good indicator of the freshness of the squash. If there is any appearance of mold or softness, then this is a squash that is past it's prime.

3. Pick one that is bright in color and tone. I know this is hard to do as many of them are variegated, but a nice rich color in any case is a good indicator.

4. The skin should be dull/matt and not shiny. If it is shiny this means that the squash was probably picked too soon.

5. If there are cracks, cuts or soft spots in the squash this is not a squash that you should buy. All are negative indicators of the quality of the squash.  Avoid at all costs.

 

What I like about this recipe is that it is very easy to throw together and the squash always comes out perfectly cooked and delicious.  Easily adapted to a variety of winter squashes and seasonings.

I especially am fond of maple flavors with squash and the Wheaton's Maple Pepper spice that I had bought a few months back went really well.  It has a bit of curry spice in it so that was really nice.

 

For me any holiday dinner is all about the sides.  Well, any dinner really.  I do love tasty sides more than anything. Here are a few more favorite side dishes that I make and enjoy!

PAPRIKA BROWNED POTATOES -  The only difference between these and the fried potatoes, or pan fries my mother used to make is the addition of paprika.  Everything else is pretty much the same. This is a fabulous recipe for using up leftover cold potatoes.  In fact I often boil extra potatoes when I am cooking them just so that I can make these. When these are on the menu, everyone is happy!

WINTER VEGETABLE GRATIN -This is a dish that is just as happy playing side fiddle to a delicious piece of meat, poultry or fish as it is playing a main course to a vegetarian.  This tasty dish is a great use of the winter root vegetables. You can choose any group of these in any combination you wish. Baked in a delicious cream sauce, topped with crisp buttery breadcrumbs, this makes an excellent side.

Yield: 2 - 3

Author: Marie Rayner

Oven Roasted Candy Roaster Squash

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This is a small batch recipe that can very easily be doubled or even tripled. Quick and easy to make and oh so delicious! This is a fabulous side for the holidays!

Ingredients

• 1 pound Winter Squash (I used Candy Roaster)
• 1 TBS light olive oil
• 1 TBS Maple syrup
• 1 clove garlic, peeled and crushed
• 1 tsp seasoning mix (I used Curry Maple seasoning, but you can use any type of seasoning mix you enjoy)
• herbs or parsley to sprinkle (optional)

Instructions

1. Preheat your oven to 400*F/200*C/gas mark 6. Lightly spray a baking dish large enough to hold your squash in a single layer with some baking spray.
2. Peel your squash and scoop out the seeds, discarding the peel and the skin. Depending on the shape of your squash, cut the squash into either cubes or slices, no more than 1/2-inch in diameter.
3. Place your squash into a zip-lock baggie. Add the oil, garlic, maple syrup and seasoning mix. Seal shut and shake it all together well, rubbing into the squash to make sure it is all coated.
4. Dump into your baking dish and spread out into a single layer.
5. Roast in your preheated oven for 15 minutes, flip over and roast for a further 15 to 20 minutes, or until tender and lightly caramelized to your taste.
6. Scoop into a serving bowl/plate, sprinkle with herbs/parsley and serve hot.

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