Roasted Winter Squash
A reliable high-heat method for tender, caramelized squash
Why This Recipe Works
Roasting squash cut-side down traps steam against the baking sheet, ensuring the flesh becomes silky and tender while the edges caramelize. This simple technique works for almost any winter variety, from acorn to butternut.
Instructions
Heat the oven to 400 degrees with a rack in the middle position. Line a rimmed baking sheet with aluminum foil and grease the foil with half the oil to prevent sticking.
Brush the cut sides of the squash with the remaining oil and place them cut-side down on the prepared baking sheet.
Roast until a fork inserted into the center of the squash meets little resistance and the flesh is tender, 30 to 50 minutes.
Flip the squash cut-side up and season with salt and pepper to taste. Cut larger pieces in half if needed and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- Winter squash: Honeynut or kabocha squash
