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.
What’s your favorite way to prepare winter squash? Is there a variety you are partial to?
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.
7 thoughts on “How To Roast Whole Acorn Squash or Butternut Squash”
I don’t know how it was done exactly as I wasn’t in the house during the cooking process, but some years ago at a friend’s house her parents made this really sweet acorn squash. They were pretty small but I think it was just baked with butter and brown sugar. They were practically a dessert haha.
I’ve been making gnochi out of butternut squash, and I haven’t quite messed it up yet! Here’s a link to the recipe, and I also linked the original recipe maker.
I definitely want to try the previous comment on the seeds!!
Thanks for the link, Becca! I’ll have to check that out.
Fry or roast the seeds, they’re great. I soak them in very salty water while I do something else then clean and drain them, and fry them in a cast iron skillet (no cleaning!!) They cook up fairly fast and taste great. You could also do them on top of a woodstove in a pan if you’re close by to keep watch. They tend to burn easily. I usually fry them in olive oil, but you can use bacon fat, cocoanut oil, they all taste great.
Great tip, Amy. Thank you! I wondered about roasting squash seeds like pumpkins seeds. 🙂
Have you tried the Greek Sweet Red squash yet this year? I have been wanting to grow this variety.
Yes, Little Bit Farm. They did GREAT! They’re much larger than the butternut squash, but taste similar to me. I’ll definitely grow them again.