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Roasted Winter Squash

From Try Something New

Preheat the oven to 325°F.


1 winter squash squash (2 to 3 lbs.)
3 Tbsp. butter (sliced) or extra virgin olive oil


Slice the stem off of the top of the squash and remove the bottom. Carefully cut the squash in half down the middle (length-wise). Remove and discard the seeds with a spoon from both halves.

Place the squash halves, skin-side-down in a baking dish. Add about a quarter-inch of water to the dish.

Add butter or drizzle olive oil over the tops of the squash to coat.

Roast in the oven for 15-20 minutes until the squash is “fork-tender”. If you plan on pureeing the squash (and adding brown sugar, cinnamon and such), roast for 40-50 minutes until its very soft and beginning to brown.

When done, carefully remove squash halves and scoop out the tender flesh with a spoon.

The cooked flesh may now be added to any squash recipe or eaten as is with some salt and white pepper (and maybe some more butter).