Baked Or Roasted Winter Squash

Let's Cook

1. Step 1.

   Scrub: Acorn squash or other small winter squash

2. Step 2.

   Deeply pierce each squash in 4 or 5 places with a knife. Set in a baking dish or on a rimmed baking sheet. Bake until the flesh is tender when pierced with a thin knife, 45 minutes to 1 ½ hours, depending on the size and type.

3. Step 3.

   Halve through the stem end, scoop out the seeds and strings, and serve with: Butter; Salt and black pepper; Finely chopped herbs such as chives, oregano, and thyme, or fried sage leaves

4. Step 4.

   LARGE PIECES

5. Step 5.

   Preheat the oven to 375°F.

6. Step 6.

   Halve, quarter, or cut into slabs: Large winter squash

7. Step 7.

   Remove any seeds and strings. Arrange the squash cut side up in a baking pan. Add ¼ inch water to the pan and cover with foil. Bake until the squash is tender when pierced with a thin knife, 30 to 45 minutes. Halfway through baking, if desired, uncover the pan and brush the squash with: (Butter or vegetable oil)

8. Step 8.

   and sprinkle with one of the following: (Brown sugar and nutmeg or another spice); (Grated Parmesan and smoked paprika)

9. Step 9.

   Serve in the shell, cut into chunks, or mashed.

10. Step 10.

    SLICES AND SMALL CHUNKS

11. Step 11.

    Preheat the oven to 400°F.

12. Step 12.

    Peel (except for delicata squash), seed, and cut into ½-inch chunks or slices: Any winter squash

13. Step 13.

    Toss on a large baking sheet with: Olive or vegetable oil; Salt and black pepper to taste

14. Step 14.

    Roast until the squash is tender and golden brown, 25 to 30 minutes.