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Roasted Squash

July 13, 2015

There are different ways to cook squash, but I love roasting them! When they’re roasted, the edges will brown up, and the squash will taste just a bit sweeter. Yum! I don’t like going through all the hassle of peeling and seeding, so I’ll show you my process with an acorn squash…

First, pre-heat your oven to 400 degrees Fahrenheit, and spray just a bit of non-stick cooking spray on a cookie sheet (preferably a brown one!). Be sure you have a nice sharp knife because squash can be tough to cut, and a wimpy knife will not do the trick. Also, have available a damp washcloth under your cutting board to keep it from slipping around when you put pressure down on the board as you cut. (Unless, of course, you have a non-slip board.) Another damp washcloth is always handy when cutting squash to keep it from slipping out from under you, just like the cutting board, when you put pressure on it with the knife.

Lets start by lightly rinsing off your squash.

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Then, cut your squash in half as evenly as you can. I like to start somewhere in the middle and cut towards the bottom first, then turn it around and cut till I get to the top. Since the stem is really hard for the knife to get through, once I cut on both sides, I put the squash on the stem, and gently pry the sides apart. If the stem keeps the squash from laying flat on the cookie sheet, then just cut the stem off. Also, you can either leave the seeds in, like I do most times, and gently scrape them out later, OR… you can scrape the seeds out now before roasting it. It’s really a matter of choice.

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Then, I place the halves, cut side down, on the lightly sprayed cookie sheet like this.

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Then, after placing all my squash cut side down on the cookie sheet, I measure out about one-quarter cup of water. (Try that amount first, but if you didn’t get enough browning you may need to reduce the amount to an eight of a cup. It’s really going to depend on your oven, but after you try this a few times, you’ll get the hang of it, and know exactly how much to use.) Also, you can add another liquid to the water to see what it does to the flavor! Maybe some apple cider vinegar, or some white wine, or (if you’re not diabetic) some pure fruit juice! Possibilities are endless, but for now, lets just do the water.

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So, once you have your liquid in the pan, like the picture below, kind of swish it a bit to make sure all the cut pieces of squash have some liquid partially around them.

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Now, put the squash in your oven for 45 minutes to an hour. It may take more, or less time because time/temp will vary some from one oven to the next, but you will know it’s done when you can easily insert a sharp knife in through the shell of the squash. Once done, take them out from the oven, and flip them over. Gently scrape out the seeds if they are still in there, and enjoy!


From → Recipes

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