Equipment
Ingredients
Vegetables
- 1 winter squash, whole
Seasoning
- 30 ml olive oil, liquid
- 2 g ground cumin
- 5 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Ensure the oven rack is in the center position.
Wash the squash thoroughly. Carefully cut it in half lengthwise using a sharp chef's knife. Use a spoon to scrape out the seeds and stringy pulp.
Slice the squash halves into wedges approximately 2-3 cm thick.
In a large mixing bowl, toss the squash wedges with olive oil, salt, black pepper, and optional ground cumin (or mace) until evenly coated.
Arrange the wedges in a single layer on a baking sheet. Do not overcrowd the pan to ensure roasting rather than steaming.
Roast at 200°C (400°F) for 15 minutes. Remove the pan, carefully flip the wedges, and return to the oven.
Continue roasting for another 10-15 minutes until the squash is tender when pierced with a fork and the edges are browned.
Transfer to a serving platter and serve immediately.
Chef's Notes
- Acorn and delicata squash skins are edible and delicious when roasted. If using butternut squash, you may prefer to peel it first as the skin is tougher.
- Save the seeds! They can be rinsed, dried, and roasted separately for a crunchy snack.
- Mace offers a lighter, more citrus-like version of nutmeg flavor which pairs beautifully with the natural sugars in winter squash.
- For easier cleanup, line your baking sheet with parchment paper, though direct contact with the metal pan yields better browning.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Texture may become mushy upon thawing; best used in soups if frozen.
Reheating: Reheat in a 180°C (350°F) oven or air fryer for 5-10 minutes to restore texture.
