How to Roast Squash

The very best part of Fall?  Squash! Pumpkins!! Roasted Veggies!  (And ignoring the bloggers from the Southern Hemisphere who are posting luscious spring/summer fruit finds!!! — Katey and Kate, I’m looking at you!)


I love roasted squash, and acorn squash is no exception!  You don’t need to worry about adding any sweet stuff (although you’re welcome to) — if you leave the squash fairly plain and roast it with just olive oil, you can pop it into all sorts of other dishes over the week!  In fact, I’ve been experimenting, and will have a great squashy-pasta for you coming up!  Or how about using roasted squash in enchiladas, quesadillas or burritos?


Or if you like, you can just eat the roasted squash as it is.  Yum.


And while you’re roasting some squash, why not pop some garlic in the oven too?  I also had an eggplant roasting, along with some spaghetti squash (bottom-right corner).  Mmmm.


Oven Roasted Acorn Squash

  • acorn squash (or any other squash you’d like — spaghetti, butternut, kari, turban, pumpkin, hubbard, kabocha…)
  • olive oil

Preheat oven to 425F and line a baking sheet with aluminum foil.

Slice the squash in half, and brush with a bit of olive oil (about 2 tsp. per squash).  Place cut-side-up on the baking sheet and roast in the oven at 425F for 45-60 minutes, until the flesh is tender and you have caramelised bits around the edges.


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Categories: Main Course, Salad, Side Dish, Snack, Vegan, Vegetarian


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15 Comments on “How to Roast Squash”

  1. November 3, 2010 at 6:29 am #

    Freshly roasted squash with some olive oil is so simple and yummy. It’s a very healthy and comforting food 🙂

    • November 3, 2010 at 10:25 am #

      I agree! And I’m so glad I’m not the only one who likes it this way!

      Who needs brown sugar when you can have olive oil? 😉

  2. Steve
    November 3, 2010 at 10:16 am #

    Or, you can stand the squash on one end, make about five deep plunges into the core with a knife, and roast them whole at 350 for an hour. This way, the skin peels off easily and you don’t lose the dried-out scale of a sliced open squash.

    My wife pushed me on this one.
    I resisted.
    Finally I tried it, and now I much prefer this technique. Easier all the way ’round, and yields you more squash. Try it!

    • November 3, 2010 at 10:24 am #

      Hmmmm… sounds like a great technique — I’ll try it next time for sure! Thanks for letting me know!!

      It may help to cut down on the olive oil, too… although I do like those caramelised bits! Definitely will give it a go with my next squash!

  3. bonne_santé
    November 4, 2010 at 9:14 pm #

    Grass is always greener! I’m looking at the northern hemisphere pumpkin & squash frenzy with absolute ENVY!


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