An Autumn Recipe for Roasted Rugosa Squash

We’ve just returned from the annual meeting of the Academy of Nutrition and Dietetics in Philadelphia, PA and we’re crazy busy organizing our thoughts for a Cooking with the Moms podcast episode dedicated to the 2012 conference. We plan to publish it to iTunes this Friday, so bear with us. While you’re waiting for the show to hit the airwaves, we thought you’d enjoy our latest recipe for a super-duper nutritious side dish featuring Rugosa Squash.

Rugosa is an heirloom squash that originated in Italy. It’s also referred to as wrinkled butternut and violin squash. We found this weird-on-the-outside, gorgeous-on-the-inside vegetable at Wilson Farm in Lexington, MA.

Since neither of us owns a machete, we bought the squash cut and seeded 🙂

Squash is rich in immune-boosting vitamins A and C and brings a boatload of fiber (and great flavor) to the diet. Roasted or steamed and then mashed, it’s a great first food for babies and toddlers.

Roasted Rugosa Squash

Makes 5 to 6 Servings

Rugosa is similar to butternut squash, but it’s definitely bolder in flavor and the texture is denser and almost creamy.

  • 2 to 3 pounds Rugosa Squash, cut lengthwise and seeded (we used two, 1.5 pound halves)
  • 1 tablespoon butter
  • A few pinches each of ground cinnamon, kosher salt, and black pepper

1. Preheat the oven to 400°F. Place the squash, skin side down, on a baking sheet. Place half a tablespoon of butter in each squash cavity. Sprinkle cinnamon, salt, and pepper over the squash.

2. Bake uncovered for 30 minutes. Cover loosely with aluminum foil and bake until the squash is fork tender, an additional 30 to 45 minutes depending on the thickness of the squash. Slice into 2-inch pieces and serve family style on a platter.

You can even eat the skin once it’s baked!

Leave a Reply

Your email address will not be published. Required fields are marked *