Monday, October 1, 2012
How to Roast Winter Squashes
If you are roasting the squash for breads, etc, where it will be mashed up, you can keep the squash in halves like the picture above. If using for soups, or if eating the roasted squash as a side dish, you can go ahead and cut it up into 1-2 inch cubes before putting in the oven.
Using a sharp knife, half the squash (or cut into large pieces, if the squash is too big to fit into the pan whole), and scoop out the seeds.
Fill the bottom of a 9x13" pan with about 1-1 1/2 " water. Place the squash face-down in the water (the skin side is facing up).
Bake at 400 degrees F for 30 minutes, or until the flesh is easily pierced with a fork (timing may vary depending on the type and size of the squash).