How to Roast Winter Squash

Yeah for winter squash season! Gorge yourself on gourds … go for it.

Select your squash – I used butternut, golden acorn, and delicata.

Preheat oven to 400 degrees. Using a very sharp and large knife, slice off the very top of the squash. Some squash have a hard, almost flat, bottom and you may want to chop that off as well – I do that with the delicata squash because it makes it easier to slice in half.

Very carefully slice each squash in half lengthwise. Remove seeds and arrange on a rimmed baking sheet (cut side up) and sprinkle with S/P. Heat about 1/2 tbsp. of butter and 1/4 tbsp. of honey per squash in the microwave. Using a basting brush, brush the cut side of the squash with the butter honey mixture. You can substitute honey for pure maple syrup, both are delicious and offer slightly different tastes. I also like to occasionally sprinkle cinnamon or pumpkin pie spice on my squash as well!

If you prefer a savory squash, brush with olive oil and sprinkle with S/P and dried herbs.

Bake until soft, about 30 minutes depending on the size of the squash. Keep an eye on the oven – when a fork or knife slides easily into the thickest part of the flesh they are ready. Let cool slightly and serve warm.


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