Roasting Squash

I wanted to show a variety of squashes or pumpkins before they go into the oven.  Small cinderella, spaghetti squash and acorn squash.

Why do people use good food for decoration??? 

Nothing to do except wash them and pop in the oven on a lipped pan to catch drips or heavy liquid like the larger pumpkins put out.

Keeping the oven 375' and below will let the squashes roast nicely all by themselves.  Above 400' and there is a serious need to poke fork holes or there is going to be one messy explosion inside that oven. 

Actually- poking holes is not a good thing for oven roasting, even potatoes.  There is a whole wonderful steaming action going on under that tough skin until it barely bursts or splits.  Then you know it's probably done!

Just scoop out the seeds with a big spoon no need to wait until it cools.

To get even more juice out- put the strained pumpkin on paper towels.  Pulse in a food processor or blender to get out those stringy fibers if you want to make a pie! 

Straight out of a hot oven is my favorite way to eat any kind of squash.  

Roast until it can be squeezed with tongs, split, scoop the seeds, spread on the butter and salt!  Hubby likes his with cinnamon sugar. OHHHHH the possibilities!

Quick shot of roasted spaghetti squash.  Fork the flesh and you have strands of yumminess.  Splash of butter and salt and there is a side dish for any meal!

Same with smaller long neck pumpkins or butternut squashes. 


BTW-sweet potatoes or yams can be roasted the same way. 

Again-no need to poke holes under 375' for fear of explosions.



The best part of roasted sweet potatoes is they do not need straining like a pumpkin and make a fantastic filling for pie.

PUMPKIN AND COCONUT PIE