Cassie’s Ruminations

Roasted Winter Squash

Winter squash is a lovely side dish, and when it’s good it stands all on its own. It roasts at the same time and temperature as the roast chicken below, so it’s a great additional side dish for that as well as for most any winter oven bake. The squash below is a Sweet Dumpling – fairly small, about the same as an Acorn Squash or smaller, and with a tender sweet flesh. It was pictured whole here. The same method would work just fine for an acorn squash or any other fairly small winter squash. For bigger squash like larger Butternuts or Hubbards, the baking time must be increased. When the flesh is tender to a fork prick, it will be done.

Roasted Winter Squash
Serves 2

1 small winter squash of your choice (I used a Sweet Dumpling)

Preheat oven to 375 degrees.

Cut squash in half lengthwise (from stem end to tip) and scoop out the seeds and stringy interior. Place the halves cut side down in a rimmed baking sheet and add water about halfway up the rim. Place in the oven and bake for 1-1½ hours or until tender.