How to Prepare & Cook Winter Squash
Team Mealthy
Ingredients
- Butternut Squash:
- 1 (2 to 3 pound) butternut squash
- olive oil to taste
- salt and ground black pepper to taste
- Acorn Squash:
- 1 (1 to 2 pound) acorn squash
- olive oil to taste
- salt and ground black pepper to taste
- Delicata Squash:
- 1 (1 to 2 pound) delicata squash
- olive oil to taste
- salt and ground black pepper to taste
- Spaghetti Squash:
- 1 (4 to 8 pound) delicata squash
- 1 cup water
- Kabocha Squash:
- 1 (2 to 3 pound) kabocha squash, rinsed and patted dry
- olive oil to taste
- salt and ground black pepper to taste
Directions
- Butternut Squash:
- Preheat oven to 400°F (200°C).
- Carefully cut the top and bottom ends from the squash using a sharp knife. Peel skin with a vegetable peeler.
- Cut squash where the long neck meets the bulbous end.
- Turn bulbous end onto a flat side and cut into halves. Scrape seeds and membrane from the squash with a large spoon. Cut remaining flesh into ½-inch cubes.
- Slice the neck portion into 3 to 4 long planks and then into ½-inch cubes.
- Spread onto a baking sheet. Drizzle oil over the squash and turn to coat; season with salt and pepper.
- Roast in preheated until tender and golden brown, 25 to 30 minutes. Serve in salads, risotto, pasta dishes, or as a side.
- Acorn Squash:
- Preheat oven to 400°F (200°C).
- Halve the squash lengthwise with a large, sharp knife. Scrape seeds and membrane from the squash with a large spoon or ice cream scoop.
- Lay halves cut-side down onto a cutting board and slice into ¾-inch crescent-moons; arrange onto a baking sheet.
- Drizzle olive oil over the squash pieces and turn to coat; season with salt and pepper.
- Roast in preheated oven until fork-tender, 30 to 35 minutes; serve atop salads, with pasta dishes, or as a side.
- Delicata Squash:
- Halve the squash widthwise with a large, sharp knife. Scrape seeds and membrane from the squash with a spoon.
- Spiralize halves using the flat ribbon blade. Trim strands into 6-inch lengths; place in a steamer insert.
- Bring a few cups water to a boil in a large pot; place insert into the pot and steam squash until tender, 10 to 15 minutes. Toss squash with your favorite sauce, herb-infused butter, or use in any other way you’d normally use pasta.
- Spaghetti Squash:
- Preheat oven to 400°F (200°C).
- Halve the squash lengthwise with a large, sharp knife. Scrape seeds and membrane from the squash with a large spoon or ice cream scoop.
- Place squash halves cut-side down onto a rimmed baking sheet. Pour water onto the sheet around the squash halves.
- Roast in preheated oven until tender, 55 to 60 minutes.
- Moving from the sides toward the cavity of each halve, scrape flesh with a fork to make strands; use as a pasta substitute, serve with chicken and vegetables, or season with salt, pepper, and butter and serve as a side.
- Kabocha Squash:
- Preheat oven to 400°F (200°C).
- Halve the squash lengthwise with a large, sharp knife. Scrape seeds and membrane from the squash with a large spoon or ice cream scoop.
- Cut the halves into 2-inch-thick wedges; arrange onto a baking sheet. Drizzle olive oil over the squash wedges and turn to coat; season with salt and pepper.
- Roast in preheated oven until tender, 20 to 30 minutes.
When selecting the perfect squash for your meal, seek one with a hard rind and a firm stem. Avoid squash that is bruised or has soft spots. Feel free to go beyond salt and pepper when seasoning your squash. Try your favorite seasoning mixes or dried herbs.
Reviews
What others are saying
Hinda K. Greenberg says:
I make hard squash as long as I can get them. This is very helpful, especially for the first timers. I will definitely do the ribbons this time. Thank you!!
Greg Jones says:
I tried the quick and easy Kabocha. This is a great tasting squash. I love it roasted and sometime add a few spices when I make it. Good video explaining the steps for all of the squash dishes.
Sam Dalton says:
I made the delicata squash and it turned out great. I used the squash to make a carbonara-style pasta with the ribbon spirals. Very delicious.
Jessica Scott says:
This is amazing! I've only ever experimented with spaghetti squash until now. These steps are so perfect! My roasted butternut and acorn squash turned out incredible. Thank you!
Caro Hodgin says:
This is so helpful. I bought a bunch of squash at Trader Joe's but me and my husband have been too scared to try to cut it! The knife banging tip is genius. Thanks!
Tal Levitas says:
I've always been afraid to work with winter squash. They're heavy, hard to work with and unwieldy. Now, this video shows me how to do it without hurting myself. A+ I'm a big fan.