5 Ridiculously Easy Roasted Squash Recipes for Busy Fall Weeknights (2024)

FAQs

Which squash is best for roasting? ›

Tan and smooth, the versatile butternut squash has sweet, nutty flesh that works well in baked, boiled, and steamed preparations, but it's particularly well suited to deep roasting. A butternut squash can keep for up to six months.

Butternut squash have some of the best flavor of all! Butternut cultivars are pretty consistent when it comes to flavor. All have richly sweet, nutty flesh favored for all kinds of fall and winter cookery.

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

Which Squash is Better than a Butternut? The kabocha won decisively. The deep orange flesh was creamy, without visible fibers. It had a slightly earthier and richer flavor than the butternut.

You don't have to peel it before roasting. That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.

Butternut, acorn, spaghetti can all bring big flavor to the holiday table. From acorn to butternut, spaghetti to delicata, don't underestimate winter squash to deliver big flavor to your Thanksgiving table.

Flavor: No, spaghetti squash doesn't actually taste like spaghetti. It has a tender, chewy, fragile texture, and a very mild flavor. Unlike other winter squash varieties, it lacks sweetness.

Zucchini squash is arguably the most popular summer squash. Though officially in season between May and August, according to Spices Inc, zucchini is generally available year round at grocery stores.

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Adverse Effects. If you eat an excessive amount of kabocha squash, or any yellow or orange fruit or vegetable containing beta carotene, you can develop carotenemia. This is a condition that can cause your skin to appear yellowish or orange.

Hubbards are slightly tear-shaped with dark green to pale grayish blue skins and remarkably sweet flesh with a clear pumpkin flavor.

Tetsukabuto is a work-horse variety that is a Japanese developed hybrid between a Butternut and Kabocha. Although not really popular or known in the US, Tetsukabuto have been very popular in Japan and Brazil for several decade.

Acorn squash is milder in taste and slightly more fibrous in texture than butternut squash: Its sweet, nutty flavor is additionally muted by the watery character of its flesh. Still, most recipes that call for acorn squash can be made with another members of the squash family, such as Hubbard or butternut.

The principal difference is that a butternut is starchier than an acorn. This makes it smoother in texture, which gives it more versatility in how it is cooked or served. Acorn squash is generally eaten just the way it comes out of the oven or steamer, while butternut can be mashed, puréed, made into soup, etc.

Acorn squash: It has less vitamin A than butternut but provides even more fiber (9 grams per cup) and potassium (896 mg). Pumpkin: This squash has beta carotene and also contains more than twice as much alpha carotene as butternut squash.

Classic, green zucchini is a year-round staple, but when summer rolls around they're at their peak. Green zucchini has thin skin and firm flesh. Because of its mild flavor, it can be used in everything from muffins and breads to sautés and even as a substitute for pasta.