Winter Squash with Pepitas

I like easy recipes and this is an easy recipe!  I’m not a huge squash fan, but I do like these. They are smokey and slightly sweet with a touch of spiciness. Acorn squash are pretty easy to find through the fall and winter, but if you can find Delicata squash I think it is even better. I’ve also seen a similar recipe with Butternut squash, so there are several alternatives. One of the great things about this recipe is that you don’t need to peel the squash.

It probably would have been better if I’d posted this before Thanksgiving as I think it is so much better than those sweet yam or sweet potato recipes that are so common, but perhaps you can make it for Christmas! I adapted the recipe from one I found in an article on the Food Network site which also offers 49 other recipes for vegetable side dishes.

Winter Squash with Pepitas

2  smaller acorn or 2 normal delicata squash

2-3 tablespoons melted butter, depending on the size of your squash

1 tbsp brown sugar

3/4 tsp smoked paprika

3/4 tsp kosher or medium coarse salt

3 tbsp pepitas (unsalted pumpkin seeds)

Heat oven to 425 degrees F.

Halve the 2 squash; slice into 1/2 – 3/4-inch-thick wedges.

Toss with melted butter,  brown sugar, smoked paprika and salt.

Roast at 425 degrees F, 40 minutes, tossing gently after 20 minutes.

Sprinkle with 3 tablespoons pepitas and roast 5 more minutes.

I have a one pan technique for this dish, using a cast iron skillet. (I love to use as few dishes as possible!)  I melt the butter in the skillet.  Then I lay down one layer of the squash slices and sprinkle about half of the smoked paprika, salt and brown sugar over it.  I repeat with a second layer which usually uses up the remaining slices.  With all the ingredients in the pan, I toss gently to coat the squash slices.  Then I slide it into the hot oven and finish as per the directions above.