Basic Roast Winter Squash

Basic Roast Winter Squash

This is the basic method for cooking winter squash either to eat as is, or to prep it for something else, like soup or as a ravioli or tortellini filling. This works for most winter squash, with the only variation being the times, which will change based on thickness of the squash.

INGREDIENTS:

METHOD:

Pre-heat the oven to 425°F. Line a sturdy baking dish with foil (this will make cleanup much easier). Split the squash and remove the seeds and threads. Using an atomizer if you have one, coat the inside of the squash with oil, paying special attention to the cut edge. If you do not have a sprayer for oil, put oil in hand and rub on to prevent the squash from sucking up all the oil in one spot. Sprinkle the inside with salt and pepper. Place 2 sage leaves in each half and place cut side down onto the foiled baking dish.

Place in the center of the oven and bake 30 minutes. If the squash is getting soft to the touch at this time, turn over and finish cooking for ten more minutes. Cook so the edge of the squash caramelizes a bit and you can smell the sugars from the squash. If it still feels hard, continue cooking skin up until squash is soft to touch. Then proceed as above. When squash is done, remove from the oven and use as needed.

Squash can be cooled and used elsewhere, or just lob some butter into it and eat as is.

Chef’s Notes and Tips:

To split the squash, you want to be careful if it is a hard squash. Use a thick sturdy knife or a Chinese cleaver. I feel that scoring the shell of the squash can make things easier, and to do this I use a carpenters knife-one of the ones where the blade slides out of the handle for various lengths.  Pop it out just a little and then score the shell all the way around, going a little deeper each time. Then, line the edge of the knife or cleaver up with the score and tap the knife into the score by hitting it up near the handle of the knife. Work it so the tip connects to the cutting board and then lever the knife down to complete the cut. If your knife is short or you are intimidated, score the squash and insert a couple screwdrivers into the score, then slowly lever each screwdriver in the opposite direction at the same time.

Other herbs or spices can be used for this, and you can use minced garlic after you flip the squash.

Serves: 4

Source: Chef Andrew E Cohen