How To Roast Squash

Roasting squash brings out its natural sweetness and creates a caramelized, tender texture that’s perfect as a side dish or ingredient in salads, bowls, and soups. Whether using butternut, acorn, or delicata squash, this simple technique enhances its earthy flavor beautifully.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

squash (butternut, acorn, delicata, or your choice)olive oilsaltpepperoptional: garlic powder, paprika, thyme, rosemary

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Wash the squash thoroughly. Cut it in half and remove the seeds using a spoon.

Peel the squash if needed (butternut and kabocha usually benefit from peeling; delicata does not need it).

Cut the squash into even-sized cubes or slices to ensure uniform cooking.

Place the squash pieces in a bowl, drizzle with olive oil, and season with salt, pepper, and any optional spices or herbs.

Toss well to coat all the pieces evenly.

Spread the squash on the prepared baking sheet in a single layer, avoiding overcrowding.

Roast in the preheated oven for 25-35 minutes, flipping halfway through, until golden brown and tender.

Serve warm as a side dish or use in other recipes.

Servings and timing

This recipe serves 4 as a side dish.Preparation time: 10 minutesRoasting time: 25-35 minutesTotal time: 35-45 minutes

Variations

Add maple syrup or honey for a sweet glaze.

Sprinkle grated Parmesan and breadcrumbs for a savory twist.

Mix different types of squash for color and flavor variety.

Add a pinch of cayenne for a spicy kick.

Roast with sliced onions or garlic for added depth.

storage/reheating

Store roasted squash in an airtight container in the refrigerator for up to 5 days.To reheat, place on a baking sheet in a 350°F (175°C) oven for 10 minutes or microwave for 1-2 minutes.Freezing is possible but may alter texture—best used in soups or stews after thawing.

FAQs

What squash varieties are best for roasting?

Butternut, acorn, delicata, and kabocha are all great choices due to their flavor and texture.

Do I have to peel the squash?

Some varieties like delicata have edible skin. Butternut and acorn benefit from peeling unless you enjoy a slightly firmer skin.

Can I roast squash seeds?

Yes, clean and dry them, then roast at 300°F (150°C) with oil and salt for 20-25 minutes.

Why is my squash mushy?

Overcrowding the pan or roasting at too low a temperature can cause steaming instead of roasting. Spread out the pieces well.

Can I use frozen squash?

Yes, but it’s best for soups and stews since the texture after roasting may be softer than fresh.

Can I roast squash ahead of time?

Absolutely. Roasted squash can be prepared in advance and stored for several days.

Is roasted squash healthy?

Yes, it’s rich in fiber, vitamins A and C, and antioxidants, especially when roasted with heart-healthy olive oil.

What’s the best oil for roasting?

Olive oil is a great choice for flavor and health, but avocado or grapeseed oil also work well.

Can I roast squash whole?

You can roast halved squash, cut side down, for a softer texture ideal for mashing or stuffing.

Should I cover the squash while roasting?

No, keeping it uncovered ensures caramelization and browning.

Conclusion

Roasting squash is a simple, delicious way to enjoy this versatile vegetable. Whether you’re adding it to a hearty salad, pairing it with protein, or enjoying it on its own, roasted squash delivers comfort and nutrition in every bite. Perfect for fall and winter meals or anytime you crave something warm and satisfying.

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