• Whole Roasted Squash {Technique}

    by  • November 7, 2012 • Local Food • 7 Comments

    easiest way to roast a pumpkin
    Sometimes my life is forever changed by the simplest updates in cooking technique. Such a moment happened a few weeks ago when we went to a friend’s cabin.

    Lacey had a pie pumpkin and roasted it so simply. She yanked off the top, popped it in the oven, and cooked. No pounding with a cleaver, no smashing on the sidewalk (look at Lil so little in that video!), no scraping out the insides. Because the squash steams itself from the inside, it takes just as long as halving and roasting, approximately 45 minutes per small squash.

    whole roasting pumpkinpumpkin yields to touch

    The flesh never ends up burnt as it occasionally does when I roast halves too long without enough water. The finished squash, which is done when the skin yields to the pressure of your finger, is not only easier to open and scoop, but the seeds are pre-steamed. When I roasted the seeds in the oven, the resultant seeds are crispy outside but tender inside, perfect for snacking.

    This is the best technique. I can’t believe I’ve been roasting squash for so long in any other way. Do what I say, not what I do – cook your squashes whole from now on!

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    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. My favorite color is purple, my favorite vegetable is whatever is fresh and local, and my favorite drink is whatever you're pouring. Follow me @racheltayse


    7 Responses to Whole Roasted Squash {Technique}

    1. November 8, 2012 at 9:23 am

      I just did this with a butternut squash the other day. In the past I’d spent a lot of energy hacking one to pieces and I realized I could at least soften it before cutting. Done and done. Can’t wait to hear more about the new homestead.

    2. November 9, 2012 at 8:25 am

      Hah, my staring contest with the squash(es?) sitting on my counter will come to an end soon. This is cool, thanks!

    3. Leah
      November 9, 2012 at 7:45 pm

      Thanks for the tip! I just tried it today and it works fantastic. This is a much better option than hacking away at a uncooked pumpkin/squash and risking a hand injury!

    4. November 10, 2012 at 9:38 pm

      My husband must have used some other kind of squash. Even after cooking, the outer layer “shell” was rock hard. Weird!

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    6. November 21, 2012 at 4:53 am

      I love roasted squash in my stews and pies and like the way you have written it. Btw saw you in the Kitchen Daily Curator Network, stopped by to say hi

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