Spaghetti Squash. Butternut. Pumpkin. Buttercup.
Tough on the outside, tender golden love on the inside. What better pairing for your autumn spice blends and sauces than a soup or hot dish with these squash? Except there’s that hassle of cutting them open. That translates into sawing through the tough, curved surface of squash with a very sharp knife. Personally, I like the skin on my fingers unbroken, thank you very much.
Instead of risking your fingertips, roast it whole (forehead slap)! It couldn’t be easier and when done the skin just peels away. You’re left with deep toasty squash waiting for your favorite autumn flavor.
How to Roast Squash Whole
- Stab in multiple places so steam can escape while cooking.
- Cook at 375 for 1-1.5 hours depending on the size of the squash.
- Pull it out and let cool completely before handling. Even when the outside is cool to the touch, you’ll have a hot and steamy core. Think subterranean volcanic activity. Seriously…let it cool!
- Done.
Looking for some new ways to flavor up that squash? Leave the predictable pumpkin pie spice trail and go off-road with something new. Here are 7 quickie suggestions.
Now that I just gave you some free time what are you going to do with it? Here’s a mini November challenge: go outside! Yep. Right now…while that squash baby roasts away. Research shows that getting outdoors in nature even for 15 minutes is therapeutic, lowering your blood pressure and raising your feel-good hormones. Bundle up and embrace the November love.
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