This post is really more of tutorial than a recipe. I use butternut squash in the video, but this method can be used on any kind of squash or pumpkin.
Most squash roasting instructions will tell you to roast the squash for 30 minutes, which results in tender but firm squash to serve cut into pieces. I prefer to roast the squash for closer to 60 minutes, resulting a squash which has essentially pureed itself. (If desired, a quick whirl through the food processor will remove any lingering stringiness or lumps.)
I generally roast squash to prepare it for freezing, though, of course, the roasted squash can also be served immediately, preferably with a pat of butter and perhaps a sprinkling of turbinado sugar and cinnamon or of garlic. I often defrost the squash for a hearty winter breakfast (usually with served with that bit of turbinado sugar), but it can also be used in any soups or casseroles that call for squash puree, or as a substitute for pumpkin puree.
Healthiness Rating: Healthy
It’s squash, plain and simple.
Yumminess Rating: Kinda Yummy
The yumminess rating really depends on what you do with the squash. On it’s own it’s okay, but not that amazing, however it can be turned into yummy amazingness as desired.
How to Roast Squash
Preheat the oven to 400 degrees. This isn’t really an exact science. 350 or 450 will still get you roasted squash, 350 will just take longer and at 450 you start to risk scorching the squash.
Rinse any loose or excessive dirt from the outside of the squash. You don’t have to be meticulous because you won’t be eating the skin anyway, but I like to avoid the risk of having large chunks of mud fall into the food part of the squash.
Cut of the top of the squash, then cut the squash in half lengthwise. Unless you have a particularly small squash or are particularly handy with a knife, it may be easier and safer to cut the squash in half once crosswise before cutting it in half lengthwise.
Scoop out the seeds. I like to use a large spoon for this because it has enough edge to easily scrape out the orange stringy bits clinging to the seeds, but won’t take away much of the flesh of the squash with it. If you like, you can set aside the seeds to clean and roast later.
Arrange the squash on cookie sheets with sides. (Once I forgot to use cookie sheets with sides and water released by the roasting squash spilled all over the floor of my oven and scorched there. Not ideal.) I can normally fit one squash per cookie sheet unless the squash are abnormally large.
Put the squash into a hot oven for 45 minutes to an hour. The squash is done when a fork easily pierces the skin and slides through the squash.
Remove from the oven and let cool. (If you’re not going to get to it within a reasonable amount of time you can throw it in the fridge and deal with it later, but generally just letting it cool to room temperature on the counter works fine.) If you like, you can save any ‘squash water’ that’s collected in the cookie sheet and add it to soup or stock.
Peel the squash. Once again, I like to use a large spoon for the process. If the squash has been cooked very well you may just be able to remove the peel easily with your fingers, and if it’s still a bit hard it’s best to peel it with a knife as you would any vegetable. However, for everything in between the spoon does a good job of scraping the squash from the peel without making too much of a mess.
Use or freezer the squash puree/pieces. Half a squash serves the two of us for a breakfast or side dish and fits nicely into a quart size freezer bag.
Did you notice how at 40 seconds in I said “cut the half in piece” instead of “cut the piece of half”? Yeah, I’m smooth like that. But I make up for it and prove I’m a cool person anyway with that Tetris reference at 2:52 right?