Winter Squash Recipe

Prep and preheat

Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

Spaghetti squash prep

Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 0.5 tablespoon of olive oil and lightly sprinkle with salt.

Roast spaghetti squash

Place the spaghetti squash halves cut side down on one baking sheet. Roast for 35–40 minutes until the flesh is tender and can be shredded with a fork. Remove from oven and let cool slightly.

Butternut squash prep

In a bowl, toss the cubed butternut squash with 1.5 tablespoons olive oil, minced garlic, chopped sage, thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread the cubes in a single layer on the second baking sheet.

Roast butternut squash

Roast the butternut squash for 25–30 minutes, flipping midway, until deeply caramelized and tender.

Shred spaghetti squash

When ready, use a fork to shred the spaghetti squash flesh into long strands and transfer to a large serving bowl.

Combine, season, and finish

Add the roasted butternut squash to the spaghetti squash strands. Toss gently with lemon zest and lemon juice. Fold in chopped parsley and the remaining sage leaves. Taste and adjust salt and pepper as needed.

Optional finishing touch

If using, sprinkle nutritional yeast and red pepper flakes over the dish and toss to combine. Serve warm.