Fall is the time to enjoy delicious harvest recipes like simple roasted squash with garlic. Roasting squash is not only delicious but easy and healthy.
How To Make Simple Roasted Squash
The most difficult part of making simple roasted squash is peeling off the skin. Peeling squash is almost as difficult as getting the truth out of a politician. The skin is tougher than leather and if you try to peel it with a regular vegetable peeler, you will soon grow weary, toss the whole thing in the garbage, and make broccoli instead. I find it easier to take a knife and cut off the skin off. The way I do it is to cut the squash in half down the middle. Then place the cut side on the cutting board. Then take your knife and start at the top and cut off the skin, working your way down. This is probably the safest way as well since your other hand is not in the way. As the worlds clumsiest cook, I can honestly say, this method works.
Can You Make Simple Roast Squash With The Skin On
Hell yeah, you can. In fact, leaving the skin on makes it more simple. Mom used to do it all the time, however, I like the little bite-sized pieces this recipe gives you so I choose to skin the squash. Mom used to roast the squash with the skin on by cutting it in half and then sprinkling brown sugar and butter on it. I never liked this sweet squash, although the rest of the family loved it. I prefer to roast it with butter and salt and pepper, preferably, sea salt or kosher salt and maybe some garlic. In fact, sometimes I use so much garlic, but I am part of that faction of cooks that think there is no such thing as too much garlic.
Can You Roast Squash Seeds
Again, hell yeah. Pumpkins seeds are squash seeds and butternut squash seeds are very similar. You can take your seeds and wash them off and save them for roasting. For smaller squash, you may get smaller seeds but it will still work. For the small squash in my photos, there just were not enough to make it worth my while.
How To Make Roasted Butternut Squash Seeds
Just like pumpkin seeds, you need to remove the guts of the squash from the seeds by washing them. Then you dry them out slightly, add some olive oil to coat them, and sprinkle some salt or other spices on them. Bake at about 275° to 300° F for about 15 minutes. Let cool and serve as a snack.
Roasted Squash Over a Campfire
Making simple roasted squash over a campfire is delicious, easy and fun. Use a Dutch oven to roast or just wrap the squash in foil and bake directly in the coals. Either method is fun and can involve your kids. My favorite way to make this is with a healthy portion of garlic powder, some salt and pepper, and a bit of butter for flavor. I love garlic on everything, especially vegetables and these roast up really nicely with garlic and butter. If you are trying to avoid butter and salt substitute it with olive oil and leave out the salt.
Roasted Squash With Garlic
Fresh delicious roasted squash with garlic, salt, and pepper. Simply flavorful.
- 1 whole squash of your choice.
- 2 or 3 tbsp butter or olive oil
- 2 cloves garlic, minced
- 1 tsp basil
- 1 tsp salt
- 1/2 tsp black pepper
Pre-heat oven to 400° F.
Peel the squash and remove seeds.
Chop the squash into 1-inch.
Place squash in the Dutch oven or aluminum foil.
Add salt, pepper, and garlic powder. Sprinkle with olive oil and/or butter.
Cook at 400° F for 15 to 30 minutes. If you like a softer consistency, cook for longer.
This recipe originally posted in 2013 and has been updated new photos for your enjoyment.