We grew a bunch of different winter squashes this year: Greek Sweet Red, Butternut Waltham, Honey Boat Delicata, Spaghetti Squash, and Table Queen Acorn.
You can roast any kind of winter squash pretty much the same way across the board. Here I’ll use acorn and butternut for demonstration.
First, scrub and rinse off any dirt that might remain on the skin of the squash.
Cut the squash in half, lengthwise. Scoop out the seeds. I wouldn’t recommend saving the seeds if you’ve grown more than one variety within close proximity to each other, as the seeds may have cross-pollinated and might not grow true next season.
Preheat oven in the 350* to 400* range. Place the squash skin-side down in a roasting pan. I usually add a little water, just enough to cover the bottom of the pan with a thin layer.
Salt and pepper the squash, add some butter to each piece. I like to drizzle maple syrup over each squash for a touch of sweetness.
Roast the squash for about an hour, or until a fork easily pierces through.
I serve a half of a squash as a main dish. They’re filling and delicious. We just eat it right out of the skin with a fork. Some varieties have tender skin suitable for eating. We don’t prefer to eat acorn and butternut squash skins.