Basic Roast Winter Squash


1 winter squash
1 tablespoon olive oil
4 sage leaves
Salt and pepper to taste


Pre-heat the oven to 425°F. Line a sturdy baking dish with foil (this will make cleanup much easier).

Split the squash in half and remove the seeds and fibrous threads. Using an atomizer if you have one, coat the inside of the squash with oil, paying special attention to the cut edge. If you do not have a sprayer for oil, put oil in hand and rub the oil evenly over the squash.

Sprinkle the inside with salt and pepper. Place 2 sage leaves in each half and place cut side down onto the foiled baking dish.

Place in the center of the oven and bake 30 minutes. If the squash is getting soft to the touch at this time, turn over and finish cooking for ten more minutes. Cook so the edge of the squash caramelizes a bit and you can smell the sugars from the squash. If it still feels hard, continue cooking skin up until squash is soft to touch. When squash is done, remove from the oven and use as desired.

Squash can be cooled and used in another dish or just add some butter into it and eat as is.

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