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Roasted Squash


Optional: herbs OR Nutmeg, cinnamon, sugar (forgo the pepper in this case, but I still use a good quantity of salt for a kettle-corn style salty-sweet taste explosion).


  1. Cut squash into quarters, thin slices, or skin and cube.
  2. Put in roasting pan, brush lightly with oil, sprinkle on salt, pepper, and herbs/spices and bake at 350-400 F for 30 min or more (depending on the size of your cuts) until the squash is softened to your preference.
  3. There is nothing wrong with overcooking these guys a bit…I find I like a little carmelization of the natural sugars, leading to some delightful browning in the flesh and a superb taste explosion.