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Rachel Cooks Every Day

Thoughts from the kitchen of an everyday cook.

Roasted Squash + Fancy-Pants Oatmeal

For some reason, I picked up a kabocha squash from the store a few weeks back. Don't know what that is? Neither did I. It just looked interesting. 

But then, it inevitably sat for a few weeks because I had no idea what to do with it. I also reallllly hate cutting up hard squashes... but it turned out I didn't have to!

I finally looked up how to cook the dang thing when Joe kept moving it out onto the counter so I'd deal with it. And guess what? You can actually just stick it into the oven! Whole! It takes about an hour at 400 degrees. Poke a few holes in the top, stick it on a baking sheet, pop it in, and you're set. 

After it comes out, it slices very easily. You just scoop out the seeds and stringy bits from your slice. It tastes kind of like butternut squash, but lighter and sweeter.

Which brings us to fancy-pants oatmeal: maple, rosemary, and kabocha steel cut oatmeal by The Oatmeal Artist. I had this for lunch because breakfast is just too early to be fancy. Sam really liked it, too!  I also had a wedge of squash with butter on top of scrambled eggs with black beans. Much less fancy, also very tasty.

Which brings us to fancy-pants oatmeal: maple, rosemary, and kabocha steel cut oatmeal by The Oatmeal Artist. I had this for lunch because breakfast is just too early to be fancy. Sam really liked it, too!

I also had a wedge of squash with butter on top of scrambled eggs with black beans. Much less fancy, also very tasty.

Rachel MatuchComment