How to Roast Winter Squash

Roasting Winter Squash is probably the most traditional way to prepare a squash.  Once you become an expert at roasting squash, its a baseline for becoming more creative with other squash recipes.

1. Preheat your oven to 375° F.
2. Cut your squash long ways and scoop out the seeds and loose innards. 
3. Place squash halves cut-side down in a baking dish with a little bit of water, then cover with foil or an oven safe lid. 
4. Cook the squash for 30-45 minutes until tender and can be pricked with fork. 
5. Drain the water from the baking dish. 
6. Turn the squash halves so they are cut-side up. 
7. Prick the squash all over with a fork and spread butter in the cavity. 
8. Sprinkle with spices to your choosing.
   Brown sugar, cinnamon, and nutmeg are always good options for a sweet squash.  For a more savory squash, try salt & pepper along with thyme.
9. Return the squash to the oven and bake (or you can switch to broil now if you wish to achieve a nice browning) for another 10-15 minutes.

If you want to make Squashed Squash (like mashed potatoes)

• After baking the squash until tender (up to Step 4 above), scoop out the flesh and discard the skins.
• Mash the the squash in a bowl with a potato masher.
• Assess the water content/consistency.  Add some stock or cream to make the squash smoother.
• Season to your liking.

Some squash, when cooked, have a very thin skin which is edible; Delicata and Acorn squash are good examples.

• Slice the squash in half and scoop out the seeds and loose innards.
• Place halves cut-side down on the cutting board, and make 1/2 inch slices.  Then cut the slices into 1/2 inch pieces.  (Or larger pieces, depending what you prefer.)
• Toss squash pieces in olive oil, and seasonings to your liking.
• Spread in a single layer in a roasting pan.
• Bake at 375° F until soft when pierced with fork.