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Roasted Winter Squash

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

Wonderful served with fish or poultry and dark leafy greens - a beautiful balance of colors and nutrients. This simple dish becomes even more magical when baked with a little cinnamon and brown sugar. You can also roast it with chopped fresh rosemary and olive oil or flip them over and dress with sage and butter or maple syrup and tamari during the last 5 minutes of roasting time. Most squashes weigh 1-3 pounds.  A two pound squash will yield about 2 cups of cooked squash.

1 winter squash
Butter
Sea salt

Preheat oven to 400 degrees F.  Cut the stem end and bottom off so that you have a flat surface to steady the vegetable when you bi-sect it.  Cut squash in half. Be sure to use a strong, sharp knife – a serrated utility knife works well.  Scoop out the pith and seeds.  Rub butter on the face of the squash, sprinkle with a few grains of salt and lay flat on a lightly oiled baking dish. Bake until tender.  Test by inserting a fork; it should slide in easily and feel soft.  Small squashes, such as delicata will only take 35-45 minutes to bake, while a squash weighing 3 pounds may take up to 90 minutes.  

Preparation time: Depends on size of squash, see directions
2 ½ pounds of winter squash makes 2-3 cups of cooked squash or 4 servings

6 Comments:

frank moore
This Message kindly goes to the Owner or Sales Manager of the Shop. My name is Frank and I am Interested in Ordering some of your olive oil So try and e-mail me back with the Types, Sizes, Price Ranges and also advice is you do take Surcharges when accepting Visa or Master Credit Card and provide your full name and Direct Phone # for more Discussion. I Hope to hear from you soon. Kindest Regards, Frank
November 26, 2008, 9:28 pm

Cynthia Lair
Hi Frank, We don't sell any products on Cookus Interruptus. You can purchase my book Feeding the Whole Family by clicking through to Amazon but that's it!
November 27, 2008, 9:46 am

Marilyn kowal
An easier method for cooking winter squash is to prick it with a fork, microwave 7 minutes. Then cut it in half & remove seeds. You can then finish it off in the traditional oven or turn halves cut side up, add butter & salt, and nuke.
November 28, 2008, 12:28 pm

Helen
I haven't really eaten winter squash until this year, it turns out I love it! It's sweet and wholesome and now I eat a different one every week. But I'm wondering, do you eat the skin, Ms. Lair? Because I've been trying to include its skin into my diet as well as the flesh, and while the smaller ones and delicata work very well, I find this difficult for the larger ones. Are there any particular ones I should use, or is this a lost cause?
December 2, 2008, 10:20 am

Cynthia Lair
Your instincts are correct Helen. Eat the skin of the squashes that have a thinner peel (like delicatta) and just eat the meat out of the one with a tougher hide like kabocha and butternut.
December 2, 2008, 10:44 am

Juliana Elton
Was this the recipe on NPR a few weeks back? I was listening and wanted the recipes, but when I came on your site I got distracted by other recipes and I dont remember which ones you mentioned.
December 2, 2008, 4:28 pm

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