Roasting is the Best Thing You Can Do to Kalabasa

Roasting gives it extra flavor.

IMAGE Patrick Martires

Almost anything that’s been roasted is going to be extra flavorful: it's the easiest  way to get the most out of your ingredients. When meat or veggies have been browned to perfection, you get wonderfully crisp, tasty bits.

 

That’s why roasting even the humble kalabasa is worth the extra effort.

 

Impress guests with this easy-to-make warm salad.

 

Roasting is all about getting a well-browned exterior while at the same time, maintaining the moistness on the inside. As something browns as it will in roasting’s high heat, you intensify the delicious flavors you would never be able to achieve if it doesn’t brown. And it is this browning that means flavor. And roasting kalabasa until it has developed these delicious browned bits makes it even more delicious.

 

Roasted squash is the perfect side to roast beef and roast chicken!

 

It’s fairly simple to do, too. Here what to do: Cut up a kalabasa quarter, seeds and rind removed, into cubes. Lightly toss in cooking oil, and sprinkle with salt and ground black pepper to taste. Transfer to a baking sheet and roast at a preheated 375F oven for about 15 minutes. Roasted kalabasa is even more delicious and more intense in flavor than if you just boiled it.

 

In fact, you can add even more flavor by adding cut-up chicken pieces with the kalabasa. That way, it roasts together to make an extra tasty all-in-one meal the whole family can enjoy, easily.

 

 

Tip from “Squash Goals” feature in the Yummy February 2017 issue with additional text by Roselle Miranda

 

You can make roast chicken and roasted vegetables at the same time and in the same pan.

 

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