How to roast winter squash

Today we are going to learn how to roast winter squash.  The first step is to procure some squash.

Meet the characters I use to introduce preschoolers to winter squash.  From left to right: Bobby Butternut, Peter Pumpkin, Alvin Acorn, Sammy Spaghetti, and Doris Delicata!

Your local grocery store usually stocks the common varieties like acorn, butternut, and spaghetti.  These types are good and predictable.  I love the velvety texture of butternut.  For more exotic varieties like delicata and kabocha, you need to venture to a farmer's market or road-side stand like the one pictured below.

Once you've selected a colorful gourd, take it home and wash it.  Scrubbing the outside skin will help remove the dirt and germs.  While the skin of winter squash is usually too tough to eat (an exception is the delicate skin of delicata), cleaning the outside prevents germs from contaminating the flesh inside when the squash is cut in half - which is the next step.

You can tell how long ago a squash was picked by how dried out the seed membranes are
- this squash is a few months old.

Remove the seeds using a spoon.  These can be saved and used later.

Dry the seeds and plant them in the spring OR clean and roast them with salt and pepper - delicious!

Place the squash halves face-down on a baking sheet.  Sometimes I add a 1/4 inch of water to the pan to prevent the sweet juices from burning as they leak out of the squash as it cooks.  Then, place in an oven, preheated to 400 degrees F, for 30 to 45 minutes.

Preheat oven to 400 degrees

You know the squash is done when you can easily pierce the skin with a fork and the fork slides easily in and out of the flesh.  The cooked flesh can be eaten plain, seasoned with butter and spices, or made into a pureed soup.

Most winter squash, being orange in color, is a good source of beta-carotene and other carotenoids - the precursor to vitamin A - which is an antioxidant, good for eyes, skin, and boosting the immune system.  Yay squash!