How to Roast a Squash
Roasting squash is one of the simplest, most satisfying ways to bring out its natural sweetness and highlight its creamy texture. This easy recipe showing you how roast to squash combines just a few ingredients for maximum flavor and can be adapted to suit any taste.
Servings: 8
Ingredients
- 1 butternut squash you can sub in any winter squash
- 1/4 cup butter
- 1/4 cup brown sugar
- salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees; take out a large 9x13" baking dish.
- Cut your squash in half (the method in the video makes this task easier) and scrape out the seeds (save them and toast them like you would toast pumkin seeds)
- Score the flesh as shown above, slather with butter and brown sugar and place in a hot oven for about 60-90 minutes - or until fork tender (the time depends on the size and variety of your squash)
- You can add a bit more sugar to the top and then broil until the flesh is browned and bubbly.
- Simply cut the pieces in half so each person gets 1/4 of each squash ...nice hearty portion! Serve as a side dish and save the reminder in the fridge for up to a week.
Notes
Don't forget to save those seeds...they can be roasted just like pumpkin seeds! Use a grapefruit spoon to scrape out the seeds because the rough edges seem to scrape out all the strings nicely! You can reduce cooking time by placing the squash flesh side down, in the baking dish and adding about 1" of water; cover with foil and bake for about 40 minutes until you're able to poke a fork in it through the skin when it's done - timing depends on the kind of squash you use. Once it's fork tender, flip it over and continue with the butter/brown sugar step. You can make puree out of the leftovers and freeze for a soup or stew!