Roasted squash


Did you know that you could eat some winter squash skin when roasted? Of course you need to stick to an organic squash; only winter squash (we call them ‘potimarron’ in French) have their skin edible, the other ones are too thick. You do not throw away much in a winter squash… you can even roast its seeds…

Winter squash contains less water than the other pumpkins and cucurbitaceae and it’s a great champion in various vitamins (A, C, D, E). It’s also well known for its level of phosphorus, calcium, magnesium, iron, potassium, silicium, sodium… Moreover, winter squash has more beta carotene than carrots, which makes it a fine ally for your skin healthand complexion.

For 6 people.

INGREDIENTS (for the roaster squash):

  • 1 medium size winter squash (in French, we call it ‘potimarron’ as the skin is edible for this variety of pumpkin).
  • some olive oil.
  • 1 large handful chopped parsley leaves.
  • 1 large handful chopped coriander leaves.
  • 1 handful pumpkin seeds.
  • salt and pepper.

INGREDIENTS (for the miso, sesame & balsamic sauce):

  • 2 tbsp balsamic vinegar.
  • 2 tbsp white balsamic vinegar.
  • 2 tbsp barley miso paste.
  • 4 tbsp sesame oil.
  • 4 tbsp maple syrup.


  1. Preheat your oven at 300°F.
  2. Cut the squash in slices and remove the seeds.
  3. Display the slices in a oven dish, sprinkle with olive oil.
  4. Roast till the squash parts are tender (use a knife to test).
  5. Mix the ingredients for the sauce .
  6. Display the squash slices on a plate, top with the sauce, some chopped parsley and coriander as well as some pumpkin seeds.
  7. Salt and pepper to taste.

Enjoy !

The Pineapple Chef (