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Right now my days are being filled with newborn cuddles and changing diapers (and I’m also spending a lot of time smelling Prairie Baby’s head… Why is it that they smell so good?!), so I have a number of visiting contributors prepared to share their genius with you. Today’s it’s Renee from Raising Generation Nourished sharing her tips for the perfect roasted squash—>
Squash is hands down my favorite fall food.
Sure those apple pies and pumpkin drinks are pretty amazing too, but we probably shouldn’t be having pie everyday (sigh).
But squash! Squash is not only loaded with nutrients, it also tastes so good! And with so many different varieties, we can enjoy it more than just once or twice during the fall season.
I usually take advantage of the fall farmer’s markets and bring home baskets of squash to enjoy! I store roasted pumpkin soup, autumn harvest stew, and roasted butternut squash and apple soup away in my freezer for all winter long! They pack up so good in school soup thermoses!
And there is nothing like having warm roasted squash drowning in butter and sea salt as a side dish to whatever you are having for dinner. So let’s learn how to make an amazing roasted squash!
Cooking any sort of squash really intimidated me at first. I didn’t grow up eating them at all, and I am a self taught cook. So here is your encouragement! This stuff is super easy – don’t be intimidated if cooking isn’t your thing.
As the air turns cooler, and that crisp fall air settles in, don’t miss out on one of fall’s most special harvests! When you roast it the right way, the flavor shines through and it will become a family favorite. It is really the perfect little kid food, slightly sweet and easy to eat!
Perfect Roasted Squash Recipe
SELECT YOUR SQUASH AND PREP IT
Grab whatever you can find at the farmer’s market or store! You really can’t go wrong. You want it to feel solid and not mushy.
There is a method of cooking squash or pumpkins whole (without cutting it) that does work, but I prefer to cut mine open to expose the flesh to that roast a little bit – a mixture of butter and sea salt just caramelizes on the top a bit and makes the flavor even more amazing!
So, cut your squash, scoop out the seeds (let the kids do this part!), and set the halves flesh up on a baking sheet. Nothing fancy here – just a plain old cookie sheet will do!
(You can save and roast the seeds, too! Here’s how)
Spread butter over the flesh (olive or avocado oil works too – coconut oil will change the flavor so if you aren’t a fan of coconut I would recommend using something else!), and sprinkle sea salt and pepper. You can also add a special sweet twist to the middle of the squash if you want! I think honey goes well with butternut squashes, cinnamon with pumpkin, and pure maple syrup with acorn squashes – but either of those would go well with any!
Alternatively, some squashes work well to do a cube method of roasting. Grab a peeler and a butternut squash and peel the outer layer. Cut the squash in half, scoop out the seeds, and the cube it up for the baking sheet. Since butternuts are so dense especially at the top, I find it cooks up faster this way! You can toss the cubes with butter and sea salt/pepper before popping them into the oven!
ROAST IT!
Roast your prepped squash at 475 degrees for about an hour. Smaller squashes will run anywhere from 45-60 minutes. Larger/thicker squashes will be more like an hour or an hour and 15 minutes.
If you are doing the cubed up squash method you can go as little as 30 minutes and they will be soft with just a little bite left to them – or as long as 45 minutes or so and caramelize the top a little bit.
SERVE IT!
My kids will literally eat squash right out of the shell – sometimes I get those smaller acorn squashes and just give them a half or a quarter of one and let them go for it!
You can scoop your squash out and serve it right to the plate, or you can puree it further in a food processor if you think a smoother texture like mashed potatoes will go over better with the family. Melt a pat of butter over the top of each serving too!
It really is just that simple!
Perfect Roasted Squash Recipe
- Author: The Prairie Homestead/Renee Kohley
- Category: Side Dish
Ingredients
- One fall/winter squash of your choice (acorn, spaghetti, butternut, etc)
- 1–2 tablespoons butter OR olive oil OR coconut oil
- Salt/pepper to taste (I use this salt)
- Honey, cinnamon, maple syrup, or other seasonings of choice (entirely optional)
Instructions
- Grab whatever you can find at the farmer’s market or store! You really can’t go wrong. You want it to feel solid and not mushy.
- Cut your squash, scoop out the seeds, and set the halves flesh up on a baking sheet.
- Spread butter over the flesh (olive or avocado oil works too – coconut oil will change the flavor so if you aren’t a fan of coconut I would recommend using something else!), and sprinkle sea salt and pepper. You can also add a special sweet twist to the middle of the squash if you want! I think honey goes well with butternut squashes, cinnamon with pumpkin, and pure maple syrup with acorn squashes.
- Alternatively, some squashes work well to do a cube method of roasting. Grab a peeler and a butternut squash and peel the outer layer. Cut the squash in half, scoop out the seeds, and the cube it up for the baking sheet. Since butternuts are so dense especially at the top, I find it cooks up faster this way! You can toss the cubes with butter and sea salt/pepper before popping them into the oven!
- Roast your prepped squash at 475 degrees for about an hour. Smaller squashes will run anywhere from 45-60 minutes. Larger/thicker squashes will be more like an hour or an hour and 15 minutes.
- If you are doing the cubed up squash method you can go as little as 30 minutes and they will be soft with just a little bite left to them – or as long as 45 minutes or so and caramelize the top a little bit.
- You can scoop your squash out and serve it right to the plate, or you can puree it further in a food processor if you think a smoother texture like mashed potatoes will go over better with the family. Melt a pat of butter over the top of each serving too!
Other Autumn-Inspired Recipes for You:
- How to Roast Pumpkin or Squash Seeds
- Honey Caramel Corn Recipe
- Apple Puff Pancake Recipe
- Homemade Chai Tea Concentrate
Renee is a wife and mama of 3 busy bees under 6 years old. She is passionate about raising the next generation of kids with a better understanding of how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished and can be found on Facebook, Twitter, Instagram, Pinterest and Google+.
