How to – Oven Roasted Squash Recipe

I was standing in front of a display of pumpkins and squashes the other day when I heard a woman comment that she didn’t know why they were in the produce section as they were all for display. Display?!  What?! She even questioned if they were real or plastic. 

I couldn’t help myself.  I had to intervene.  I explained that they were certainly edible, and absolutely delicious!  When I suggested she could cook a squash herself she looked stunned – like I had told her she could build a car from the ground up. But I reassured her how easy it was and how delicious it would be.  I don’t know if she went home and roasted a squash – or even if she purchased one.  I did, and it was.  But I thought it would be helpful to share my simple instructions for this surprisingly intimidating gourd. 

Enjoy!

Oven Roasted Squash

Print Recipe

• CourseSides

Servings

4-8 depends on the size of the squash

Servings 4-8 depends on the size of the squash

Oven Roasted Squash Print Recipe CourseSides Servings 4-8 depends on the size of the squash Servings 4-8 depends on the size of the squash

Ingredients

• 1 Squash - Butternut or Acorn are good choices
• 2-3 tbsp Olive Oil or Butter
• Salt and Pepper to taste

Servings: depends on the size of the squash

Instructions

1. Preheat oven to 375°
2. Cut Squash in half vertically
3. Place Squash cut side up on a metal baking sheet or pan
4. Drizzle with oil or butter. Season with salt and pepper
5. Season with salt and pepper
6. Roast on the middle rack for 20-40 minutes (depends on size of squash) Squash is done when you can pierce easily with a fork. Adjust seasoning as required
7. Adjust seasoning as required

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