So many squash, so little time!

                                                                                                                    September is coming to a close and with the beginning of October right around the corner I am seeing and loving all the squash that are available. 

Spaghetti, delicata, and 
honey roasted squash

Delicata squash

I love making roasted delicata squash and my son asks for it as soon as he sees the squash in the kitchen.
 To cook it: cut off the ends, then slice down the middle, length wise, scoop out the seeds. I then slice into 1/4 in slices, spray coconut oil spray and sprinkle on a little sea salt and black pepper  Bake at 400 degrees for 40 min, turning once half way through.

Honey roasted squash

A new squash for me is the honey roasted one. It is a sweeter, smaller version of a butternut squash. Its like its lil brother. To cook: cut off the ends, cut down the middle, length wise, scoop out the seeds. Spray with coconut oil spray or drizzle a little olive oil and salt and pepper or for a tasty change use these turkey herbs. Bake at 400 degrees for 40 minutes. You can slice out pieces, place in a green salad or just serve by itself. I like to cook a big batch of the delicata and honey roasted now all together and have for different meals during the week. quick and easy to reheat when you want it. 

Enjoy!