How To Roast Squash

Roasted squash is a simple, flavorful side dish that brings out the natural sweetness and richness of the vegetable. Whether you’re using butternut, acorn, or delicata squash, this method delivers caramelized edges and tender, savory bites perfect for fall meals or hearty salads.

ingredients

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

squash (butternut, acorn, delicata, etc.)olive oilsaltblack pepperoptional herbs (thyme, rosemary, sage)optional spices (cinnamon, paprika, garlic powder)

directions

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

Wash the squash thoroughly. Peel if necessary (butternut should be peeled; delicata and acorn can be left with the skin).

Cut the squash in half, scoop out the seeds, and slice into uniform cubes or wedges.

Place the squash pieces in a large bowl and toss with olive oil, salt, pepper, and any desired herbs or spices.

Spread the squash in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded.

Roast for 25-35 minutes, flipping once halfway through, until golden brown and fork-tender.

Serve immediately or let cool slightly for use in other dishes.

Servings and timing

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

Variations

Toss with maple syrup and cinnamon for a sweet twist.

Add chili flakes or smoked paprika for a spicy version.

Sprinkle with parmesan cheese in the last 5 minutes of roasting.

Use a blend of different squashes for a colorful medley.

storage/reheating

Store leftover roasted squash in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave in short bursts until warm.

FAQs

Can I roast squash with the skin on?

Yes, for varieties like delicata and acorn, the skin becomes tender when roasted and is edible.

Do I need to peel the squash?

It depends on the type. Butternut should be peeled, but delicata and acorn squash can be roasted with the skin on.

Can I use frozen squash?

Yes, but thaw and pat dry first to avoid sogginess. Fresh squash gives the best texture.

What oil is best for roasting?

Olive oil is commonly used, but avocado or vegetable oil also works well.

Can I add other vegetables?

Absolutely! Carrots, sweet potatoes, and onions pair well and roast at similar times.

Is roasted squash healthy?

Yes, it’s rich in fiber, vitamins, and antioxidants, and low in calories.

Can I freeze roasted squash?

Yes, freeze in a single layer, then transfer to bags. Reheat in the oven for best texture.

Why is my squash soggy?

Overcrowding the pan or too much oil can cause steaming instead of roasting.

How do I make it crispier?

Use a hot oven, don’t overcrowd the pan, and flip halfway through roasting.

Can I prepare it ahead of time?

Yes, prep and season ahead, then roast just before serving.

Conclusion

Roasting squash brings out its natural sweetness and delivers a comforting, caramelized flavor that complements countless dishes. With just a few simple steps, you can turn this humble vegetable into a delicious and versatile side that’s perfect for any season.

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