How to roast winter squash in the oven - A simple way to prepare them in the oven so you can enjoy these delicious yet nutritious squashes all season long!
What is Winter Squash?
According to "trusty" Wikipedia, winter squash is harvested and eaten in the mature fruit stage (oh yes, squash is a fruit, not a vegetable). Seeds within the winter squash have matured fully and the skin has hardened into a tough rind.
The winter squash that you might be familiar with are sweet dumpling squash, spaghetti squash, ambercup, kabocha, pie pumpkin, acorn squash, butternut squash, delicata squash, and a few more 😉
Is winter squash healthy for you?
Yes, Yes, and YES! Winter squash is low in calories, high in fiber, and has a low glycemic index. They are packed with vitamins (vitamins A, B, and C) and minerals such as magnesium, copper, and potassium. They also are rich in omega-3 fat! So you'd better load up on this deliciousness this season!
How to pick winter squash:
The general rule for picking the winter squash is they should have a hard rind and feels heavy for their size. I used acorn, butternut, and delicata squash. So I can share a few tips on how I picked them.
Acorn squash: I picked the one with a uniformly green color. There were no soft spots.
Butternut squash: Ones that felt heavier than its size is the one that came home with me.
Delicata squash: The skin of delicata squash is much thinner than acorn and butternut squash. So I looked for ones without scratches or bruises.
How to roast winter squash in the oven:
Now that you picked your winter squashes, how do you prepare them? You can stir fry, fry, steam, grill, and roast them. I'm going to share how I roast them in the oven. Are you ready? It's extremely simple. You cut them up, drizzle some oil, add seasoning of your choice, roast them in the oven. That is it! The hard part? Honestly, the most difficult part is cutting the winter squash.
How to cut the winter squash before roasting them in the oven:
Tip #1: Invest in a rubber mallet from a home-improvement store. I choose a sharp knife and cut the top center of the squash and gently tap the back of the knife with a mallet. Trust me, this will help you save LOTS of energy. Once it is cut in half, you can scoop out the seeds and lining of the squash, cut them into a size that you desire, and roast them in the oven.
Tip #2: Don't bother trying to peel the skin off. Not only most of the winter squash have a very hard rind that makes it difficult to peel, but some of them (like acorn squash) are also very tricky to peel. What I do is wash the squash before cutting into them and peel the skin once they are roasted/baked/cooked. At this point, the skin should come off very easily.
How to season the winter squash:
You can season your squashes any ways you desire but I simply used salt in this recipe. Although it is very delicious with sprinkles of cinnamon and drizzle of maple syrup or with some smoked paprika and black pepper, I wanted to use them as a base in other recipes so it won't have conflicting flavors.
This recipe makes a pretty large amount of roasted winter squash. But do not worry. Winter squash freezes very well and I'm going to have a couple of awesome recipes (like breakfast hash and chili!) coming your way using these babies!
I can't stress enough how good these winter squashes are for you but they are also very delicious. I really hope I can encourage you to eat more of them this season.
Happy eating!
How to roast winter squash in the oven
How to roast winter squash in the oven - A simple way to prepare them in the oven so you can enjoy these delicious yet nutritious squashes all season long!
- Prep Time: 20 min
- Cook Time: 80 min
- Total Time: 1 hour 40 minutes
- Yield: 5 pounds of roasted winter squash
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- Acorn squash, about 1.5-2 lb
- Butternut squash, about 2.5 lb
- 2 Delicata squash, about 1.5 lb each (total of 3 lb)
- Olive oil spray
- Salt
Instructions
- Preheat the oven to 400 degrees F.
- Wash the winter squash under cold water.
- Halve the winter squash lengthwise using a rubber mallet and a sharp knife.
- Scoop out the seeds and pulps.
- Cut the squash into the 1-inch strip. I cut mine against the rind (see the pictures above). For the butternut squash, I cut the round part (which enclosed the seeds and pulps) into strip-like acorn and delicata squash. For the part where it didn't have any seeds, I peel the skin with a potato peeler and cut into 1-inch cubes.
- Line the baking sheet with parchment paper and lay the cut squash on top. Spray with olive oil spray to coat and sprinkle some salt. Flip them over and do the same on the opposite sides.
- Bake for 20 minutes.
- Take the baking sheet out of the oven and flip the squash over. Bake for additional 20 minutes.
- Take them out of the oven and let them cool to room temperature.
- Once the squash is cooled, using a pairing knife, peel off the skin of roasted winter squash. Keep in an airtight container and keep it refrigerated.
Notes
- You can easily freeze these cooked/roasted winter squash. They can keep in the freezer for up to 6 months. To freeze the squash, lay them in a single layer on a baking sheet and freeze them in the freezer until they are completely frozen. Then transfer the frozen squash into a freezer-safe bag.
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