Roasting winter squash often involves the time consuming task of peeling and cubing the squash. It also cannot help but add calories to the dish because you are covering the squash with oil and butter during the roasting process. A long time ago I developed a method for roasting the squash without any of these added measures. It is easy, quick, and allows you to control how much added calorie you put on the squash.This is the same method I used when roasting the squash for these crazy “shepherd’s pies” last winter. But I wanted to share it again here as we enter into squash season.
Simply cut the squash in half and place cut side down on a baking dish or in a cookie pan with edges. Fill the pan with 1/2-1 inch of water. Bake squash in an oven preheated to 425 for 40-60 minutes, or until the back is soft when presses with the flat of a butter knife (the type and thickness of squash will vary the time). Using a spatula, remove squash from the pan and place cut side up on a plate or cutting board. Add butter or olive oil…whatever you want really, and salt or sprinkle with other desired herbs.