BAKED OR ROASTED WINTER SQUASH
I. WHOLE
Preheat the oven to 375°F.
Scrub:
- Acorn squash or other small winter squash
Deeply pierce each squash in 4 or 5 places with a knife. Set in a baking dish or on a rimmed baking sheet. Bake until the flesh is tender when pierced with a thin knife, 45 minutes to 1 ½ hours, depending on the size and type.
Halve through the stem end, scoop out the seeds and strings, and serve with:
- Butter
- Salt and black pepper
- Finely chopped herbs such as chives, oregano, and thyme, or fried sage leaves
II. LARGE PIECES
Preheat the oven to 375°F.
Halve, quarter, or cut into slabs:
- Large winter squash
Remove any seeds and strings. Arrange the squash cut side up in a baking pan. Add ¼ inch water to the pan and cover with foil. Bake until the squash is tender when pierced with a thin knife, 30 to 45 minutes. Halfway through baking, if desired, uncover the pan and brush the squash with:
- (Butter or vegetable oil)
and sprinkle with one of the following:
- (Brown sugar and nutmeg or another spice)
- (Grated Parmesan and smoked paprika)
Serve in the shell, cut into chunks, or mashed.
III. SLICES AND SMALL CHUNKS
Preheat the oven to 400°F.
Peel (except for delicata squash), seed, and cut into ½-inch chunks or slices:
- Any winter squash
Toss on a large baking sheet with:
- Olive or vegetable oil
- Salt and black pepper to taste
Roast until the squash is tender and golden brown, 25 to 30 minutes.