Squash is my very favorite part of fall. Aside from the abundance of apples we have where we live, squash takes up the majority of my counter from about September through the first part of winter.
I did not grow up eating squash. In fact, the very first time I ever tasted it was when I made it in a season of baby food-making. I was rather intimidated at the thought of roasting a squash, but the thought intrigued me. After a couple of attempts at steaming the squash for my baby at the time, I decided to flip on the oven and give it a go at roasting. I have never turned back. Learning how to roast squash was a squash game-changer.
When you roast a squash just right, the natural sweetness shines through, and thanks to the heat the natural sugars almost caramelize the squash. The result is amazing flavor that even the pickiest of veggie eaters will devour.
I’m not one to separate “kid food” from adult food, but roasted squash would definitely be one to label “kid friendly.” If you have a hesitant veggie eater, I am willing to bet that a butter-smothered butternut would for sure be inhaled.
Take any of these roasted squashes and add them to a saute of onions and garlic in butter with some bone broth and puree and you will have a beautiful nutrient dense soup, like this roasted butternut squash & apple soup or roasted pumpkin soup!
How to Roast Any Squash
Acorn Squash
My very favorite of all the squashes, acorn squash is mildly sweet and buttery. It has a texture similar to pumpkin, and once roasted it can be completely pureed smooth, or just mashed with a fork. They are a bit smaller in size so I typically roast 2 acorn squashes at the same time to feed my family of 5.
How to Roast It
1. Cut the squash in half and scoop out the seeds.
2. Smear butter over the flesh and sprinkle sea salt and pepper.
3. Roast flesh up on a baking sheet at 425F degrees for 1 hour.
How to Dress It Up
Maple Roasted Acorn Squash
Add a tablespoon of pure maple syrup to the center of each squash in addition to the butter and seasoning. Roast according to the directions above.
Spaghetti Squash
I remember being so skeptical that the “noodles” from a spaghetti squash would feel like having spaghetti – but it really does! Spaghetti squash makes a great swap for grainy carbohydrates if that is something you need to watch – and even if grains are a part of your diet it is a good thing to rotate your food and give the gut a grain break every now and again! Spaghetti squash is extremely mild in flavor so you really can dress it up however you would regular noodles – even use it on spaghetti night with red sauce!
How to Roast It
1. Cut the squash in half and scoop out the seeds.
2. Smear butter over the flesh and sprinkle sea salt and pepper.
3. Roast flesh up on a baking sheet at 425F degrees for 1 hour and 15 minutes – if your spaghetti squash is rather large you may need to go a bit longer.
How to Dress It Up
Garlic Roasted Spaghetti Squash
Add a chopped or minced garlic clove or two to the center of each squash – it tastes and feels like an indulgent Italian buttered pasta dish from a restaurant!
Butternut Squash
Probably the most popular of squashes because of its beautiful color and amazing buttery sweet flavor! After your butternut is roasted you can either puree it until smooth like mashed potatoes, or just mash it with a fork – my girls scoop it right out of the skin!
How to Roast It Whole
1. Cut the squash in half and scoop out the seeds.
2. Smear butter over the flesh and sprinkle sea salt and pepper.
3. Roast the squash flesh-up on a baking sheet at 425F degrees for 1 hour and 15 minutes – if your butternut squash was rather large you may need to roast it a bit longer.
How to Roast It Cubed
Butternut squash is the easiest to cube because the skin is easy to peel – acorn squashes, for example are difficult to peel because of all the ridges. Roasting cubed squash may help for those that have sensitive texture issues with “mashed” foods, as you can let your squash have a little “bite” to it if you want. Also, when you roast cubed squash the sides all get caramelized – and tastes really good!
1. Peel the skin, then cut the squash in half and scoop out the seeds.
2. Cube the squash and toss onto a baking sheet with melted butter, sea salt, and pepper.
3. Roast at 425F degrees for 45 minutes – you can go less time if you want more “bite” to your squash.
How to Dress It Up
Honey Roasted Butternut Squash
Add local honey to the center of each squash (if roasting whole) or toss with honey along with the butter (if roasting cubed). You can also make roasted butternut soup.
Pumpkin
While pumpkin certainly has its place in the dessert world, my very favorite way to eat pumpkin is actually savory. Just roasted with butter and sea salt – it is simply amazing – I hope you will try it!
How to Roast It
1. Cut the pumpkin in half and scoop out the seeds.
2. Smear butter over the flesh and sprinkle sea salt and pepper.
3. Roast flesh up on a baking sheet at 425F degrees for 1 hour.
How to Dress It Up
Cinnamon Spice Pumpkin
Sprinkle cinnamon over the flesh after you butter and season it. I also love using all spice or clove. Use whatever warm spices of the season you love, including nutmeg or ginger. You can also make roasted pumpkin soup.
Roasting Squash is an easy way to make seasonal real food taste amazing without extra time spent in the kitchen.
Kristin Marr
Kristin is the creator and editor-in-chief of Live Simply. Kristin is married to her high school sweetheart, Dustin, and is the mom to two kids and two free-roam (litterbox-trained) bunnies, Leo and Estela. Kristin started Live Simply in 2013 to share her passion for real food and natural living.
