How to Roast Squash and Pumpkins
How to Roast Squash and Pumpkin
Take those squash and sugar pumpkins you’re using in your fall home decor, and turn them into delicious and healthy side dishes or use the purée in baking! Here’s how to roast squash and pumpkins, it’s so easy.
Now that Halloween is wrapped up, it’s time to have a look at those squash and pumpkins you have been using for decoration. Instead of seeing them as fall decor, it’s now time to see them as a delicious ingredient for dinner or in fall baking!
Fall squash and pumpkins have several uses!
I bought acorn squash, butternut squash, sugar pumpkins and kabocha squash for my festive fall and Thanksgiving decorating, but I also had another use for them in the back of my mind. And that was to eventually roast them and enjoy them in many different ways!
Turn decor into deliciousness!
Most squash and pumpkins last for quite sometime, so I knew that after I had them on display for fall I would be able to use them for a number of delicious things. Pumpkin and squash are so nutritious and delicious as a simple side dish, or in pies, soups, loaves, and baked oatmeal.
More Roasted Squash Recipes to Try!
How to Roast Squash and Pumpkin
Ingredients
- 1 squash or sugar pumpkin
- 2 tbsp butter
- 2 tbsp brown sugar
Instructions
- Preheat your oven to 350 degrees F.
- Cut the squash or sugar pumpkin in half, then scrape out the seeds and stringy bits.
- Place each half into a baking dish, cut side up (like in the pictures), then add some water to the bottom of the pan.
- Add 1 tbsp butter and 1 tbsp brown sugar into the centre of each half of squash.
- Cover each squash side in aluminum foil.
- Bake for 1-2 hours. Some take longer than others depending on the density of the squash. Check them at the 1 hour mark to see if the flesh is soft and easy to scrape. You may need to add more water to the bottom of the dish.
- After roasting, scrape the roasted squash from the skin, then purée it along with the butter and sugar.
- Now enjoy as a side dish or use the cooled purée in your baking.
Simple. Delicious. Nutritious.
Pumpkin in my oatmeal? I’ve never heard of that – but def. something I am going to try! Yummy!
mmmm looks yummy!
Moore Babies
Great tips! Your photos are so gorgeous 🙂
Hi, again! Do you feel like I’m stalking you today? haha Today I’ve finally had a chance to sit at the computer and look around. I’ve been visiting all my favorite blogs.
Anyway, I love squash in any form! Just recently I peeled, diced and roasted a butternut squash for the first time. Amazing!! The best ever. My hubby and I were like kids in a candy store. Unfortunately for me, I only decorated with gords a tiny baby pumpkins. Not much “meat” on those. : )
~ Catie
I love squash! Great photos!
Very informative with how to use, & different recipes. Found everything I was looking for in 1 spot. Love that!