Roasted squash can be used in lots of different recipes, like roasted squash soup, risotto, pastas, and even baby food. To roast squash, all you’ll need is a sharp knife and a sheet pan. We found this huge heirloom rugosa squash at the farmer’s market, but you can use this same method for roasting a butternut squash, spaghetti squash, or kuri squash.
We typically roast a larger amount of squash than we need and freeze it. This squash was nearly 10 pounds, but it’s in season so we definitely wanted extra for later in the year. After it’s cooled, all you have to do is scrape the squash out of the skin with a spoon and puree the roasted squash in a blender or food processor, and you can easily freeze it in ziplock bags.
- Olive Oil
- Preheat the oven at 375F.
- Trim the end of the squash.
- Cut the squash horizontally down the center.
- Scoop out the seeds from the inside and discard or roast separately.
- Rub the squash with olive oil.
- Place the squash pieces flat side down on a sheet pan.
- Roast in the oven for 60 minutes or until it's easily pierced by a knife or fork.