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 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 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.
