How-to: Roasting Winter Squash

Squash is the quintessential Fall and Winter ingredient. Butternut, Kabocha, Pumpkin, Acorn - it doesn't matter which you choose, they are all a wonderful choice when looking to add dimension to your favorite dish. Whether you need a puree for baking or mixing into your favorite pasta, or you simply want to roast it up as a side dish, knowing the proper way to prepare winter squash is crucial to your arsenal of culinary techniques.

For demonstration purposes I will use a pumpkin. This isn't your normal carving pumpkin, rather a Fairytale pumpkin that I used while living in Italy. When choosing a squash to cook with, make sure to find one with little bruising and that seems heavy for its size.

Preheat your oven to 400 degrees F. Begin by cutting the squash into manageable pieces. For smaller varieties, this can mean simply cutting it in half, but for larger varieties smaller pieces will reduce time in the oven. However you decide to slice it, make sure all pieces are the same size to ensure equal cooking time. Next remove the seeds, but don’t throw them out! You can clean them off and roast them separately with a little salt and pepper or your favorite combination of dried herbs, or a little chili powder and paprika for a healthy and satisfying snack. To get all the seeds and pulp out I like using a large spoon to scoop everything out but you can use your hands or any other tool you prefer. If roasting squash to eat on its own, you can peel it before baking and chop into smaller bite-size pieces if you would like.

Coat your baking dish in 1/4 - 1/2" of water to prevent browning of the flesh and to keep it moist throughout baking process. Arrange the pieces in the dish, flesh side down, in any way that makes them fit. If there are two sides with exposed flesh (as pictured), rotate halfway through baking to ensure flesh stays moist. Bake until the flesh is soft and mushy to the touch and skin is pierced easily with a fork, about 45-60 minutes.

For roasting squash pieces, do not add water and add seasonings, like salt and pepper or a sprinkle of cinnamon sugar, at this point. Bake for 30-45 minutes, until tender. Your squash will be done and ready to serve at this point.

For puree, let squash rest until it is cool enough to handle, 15-20 minutes. With a fork or spoon begin scooping the flesh into a bowl or container large enough to mash everything together. You could also put it directly into a food processor. Try to get as much of the flesh off the skin as possible. If the squash is cooked enough this should be very easy.

Use a fork to mash the squash until it is well blended together and forms a paste as the liquids release. You can also use an immersion blender or food processor to accomplish a puree more like the canned variety.

The finished product is perfect a perfect substitute for canned pumpkin or to be used in any recipe requiring pureed winter squash. It has a more intense, fresh flavor than canned pumpkin but you will need to use a bit more than the recipe calls for if it asks for canned (pumpkin only). While this method does take longer than simply buying a can from the store on your next grocery run, this process is very rewarding and even if you are skeptical I suggest giving it a try. You will not be disappointed!