Roasted Winter Squash Halves
A versatile method for achieving caramelized edges and a velvety interior
Why This Recipe Works
Roasting squash halves cut-side down creates a steam-chamber effect that results in a perfectly tender, velvety texture while browning the edges. This reliable method works for everything from acorn to butternut, bringing out the natural sugars in any winter variety.
Instructions
Adjust an oven rack to the middle position and heat the oven to 400 degrees.
Line a rimmed baking sheet with aluminum foil and brush with half of the oil — the foil facilitates cleanup while the oil ensures the squash browns without sticking.
Brush the cut sides of the squash with the remaining oil and season with salt and pepper.
Place the squash cut-side down on the prepared baking sheet.
Roast until the skin is easily pierced with a paring knife and the cut sides are deeply browned, 40 to 50 minutes.
Flip the squash halves and serve hot, when the flesh is creamy and the edges are caramelized.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 4 days; reheat in a 350-degree oven until warmed through.
What substitutions can I make?
- winter squash: butternut, acorn, buttercup, kabocha, or delicata
