Whether you refer to them as winter squash or pumpkins - all are edible with their own unique flavour, level of sweetness and texture. Some, though edible, are better left for the carving station because they are watery and bland. Many different kinds of pumpkins and winter squashes are delectable and adaptable for eating, such as: acorn, butternut, honeynut, buttercup, delicata, kabocha, red kuri, spaghetti, sweet dumpling, just to name a few beauties that you will see at the grocery or farmers’ market this fall. Try them all to discover which you love the most.
How to Roast Squash
Squash or pumpkin of choice
Drizzle of oil
Pinch of sea salt
1. Preheat oven to 375º F and line a baking sheet with parchment paper. Using a sharp knife, cut pumpkin in half lengthwise. Scoop out the seeds and strings.
2. Rub with oil and sprinkle with sea salt and place flesh side down on parchment. Pierce the skin with a sharp knife. Bake for 30 - 60 minutes depending on the size of the squash.
3. Check for doneness - when a fork pierces the skin easily. Remove from oven and enjoy. Or let cool and scoop out the flesh and use for another dish (like below).
Note: if using for savoury dishes, roast other veggies along with the squash such as carrot, onion and garlic. For garlic, peel and tuck inside the part where the seeds were. They get a nice steam in there and are soft and luscious when done.