Baked squash
A simple side dish with just two ingredients!
Ingredients
- 2 medium sized winter squash (acorn, butternut, carnival, buttercup etc)
- 1 tbsp Extra virgin olive oil
Instructions
- Preheat the oven to 400°F
- Wash the exterior of the squash well under running water
- Place the squash on a cutting board with the stem facing upwards. Starting just below the stem, insert a paring knife into the squash at a 45° angle, then proceed to move the knife in a circle around the entire squash back to the other side of the stem until it is cut in half. Be very careful to keep your hand on top of the squash and out of the way of the knife.
- Scoop the seeds out of the middle of the squash. If you wish you can save the seeds and roast them too.
- Rub a bit of olive oil around the fleshy rim of the interior squash and place face down on a rimmed baking sheet.
- Roast in the oven for 20 to 50 minutes. The larger and thicker the squash, the longer it takes. You will know it is done when a fork easily pierces the outer skin and there is no resistance all the way into the flesh.
- Remove from the oven and flip over onto the skin. Let it cool for a few minutes so that you can easily handle the squash. For nice presentation and ease, place a half on each person's plate and serve with a spoon for self-scooping. Alternatively, you can use a spoon to scoop out the inside of each half and transfer to a serving bowl. If it is chunky, you can use a fork or potato masher to make it smoother. Serve warm.
Notes
When in season, most winter squash is sweet and does not require the addition of seasonings. However, if you have a bitter squash or one with not a lot of taste, try adding a pad of butter and a touch of salt. Some also like to add brown sugar, but this reduces the nutrition of your meal.