This simple roasted squash recipe is delicious way to enjoy the best of Fall season; Squash! Easily adaptable to any variety of squash, this recipe will pair well with any main dish and its delicious when added to salads!
It’s honestly hard to put into words my love for squash. It started many many years ago with butternut squash and every year I seem to find yet another variety of squash to fall in love it.
During a recent trip to my local grocery store I happen to see this truly beautiful Autumn Frost squash variety, which I knew noting about of course, but I couldn’t help myself and felt very intrigued by this beautiful deeply ribbed blocky squash.
Squashes for the most part have very similar taste and from the looks of it I sensed this would be similar to butternut squash. Sure enough, Autumn frost squash has a sweet and earthy taste, very similar to our favorite butternut squash.
I can only hope to get my hands on a few more of these before the season is over, because I think it will be lovely in a soup (see this delicious butternut squash soup) or stuffed (like this fancy stuffed delicata squash recipe).
First and foremost, I caution you to be very careful when slicing squash. This particular variety has very though skin and therefore you will need to put a good amount of pressure to slice it. Here are a few tips to help you handle this process easily and safely.
tips and tricks on how to slice a tough squash
- I like to place my squash on a kitchen cloth so the chances of it sliding out is much less. I recently purchased a stack of these 100% pure cotton kitchen towels. These towels feel durable and are built to last. I use them for everything in the kitchen!
- Use a large sharp knife. This is when my chef’s knife comes in handy! This may sound a bit counterintuitive but the sharper the knife, the less force you put in and the less likely you are of getting hurt.
- Place the squash in a sportive position. We know squashes comes in odd shapes, so find a position where the squash stays in place then slice it in half. From there you can slice it in rounds, chunks or however you like.
- Depending on the recipe and squash variety, it can be helpful to slice off the bottom of the squash this way you can sit the squash in it’s flat bottom and then proceed to cut into chunks or slices.
how to roast winter squashes
You can roast most squashes at 400F degrees for about 40-45 minutes. The squash should feel soft to touch and have amber gold color around the edges.
I find that you don’t need a lot of flavoring to take your squash to the next level. Basically you need a source of fat (oil), salt and pepper and one or two seasonings. I like to add paprika to balance out the sweetness of the squash and finish the recipe with fresh herbs.
what are some of the ways to serve squash
Roasted is a pretty common and easy way to serve squash. Another one that most people seem to enjoy is stuffed. I have this great Stuffed Delicata Squash recipe and this Sausage & Apple Stuffed Honeynut Squash.
You can always use squashes to make soup. This Butternut Squash Soup recipe has been part of my household since my kids were babies. It’s so warming, comforting and nourishing!
Other recipes you will want to try is this Butternut Squash Risotto and this Ground Turkey Squash Skillet. I also add them to my salads, no kidding! You can check out my Roasted Squash Arugula Salad here 🙂
If you make this Simple Roasted Squash recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Simple Roasted Squash Recipe
- 1 Autumn Frost squash, sub for acorn, butternut, delicata squash
- 1 tbsp olive oil
- pinch of sea salt and pepper, to taste
- pinch paprika
- dried herb mix such as italian, oregano, thyme
- Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper or spray with cooking oil
- Wash squash skin thoroughly. Slice in round, then slice round in half. Season with oil, salt, pepper, paprika and herbs and place in baking sheet
- Roast for approximately 40-45 minutes or until edges start to turn golden brown. Garnish with fresh herbs and serve
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