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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 137 kcal
- Protein
- 2 g
- Carbohydrates
- 18 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 494 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 712 mg
- Calcium
- 62 mg
- Iron
- 1.6 mg
- Magnesium
- 30 mg
- Phosphorus
- 49 mg
- Zinc
- 0.5 mg
- Vitamin A
- 136 mcg
- Vitamin C
- 25 mg
- Vitamin E
- 1.3 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.0 mg
- Folate
- 48 mcg
- Water
- 180 g
Sources: USDA FoodData Central
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.
Troubleshooting
Squash is soggy, not crispy
Cause: Pan was overcrowded
Fix: Increase oven temperature to 220°C (425°F) or use convection mode for the last 5 minutes
Prevention: Use two baking sheets if necessary to leave space between wedges
Squash is burnt on the outside but hard inside
Cause: Oven temperature too high or wedges cut too thick
Fix: Lower heat to 175°C (350°F) and cover loosely with foil to finish cooking through
Prevention: Cut uniform wedges under 3cm thick
Cultural Context
Winter squash has been a fundamental crop in the Americas for thousands of years, serving as one of the 'Three Sisters' in Indigenous agriculture alongside corn and beans. Roasting is a traditional method that intensifies the vegetable's natural sweetness, making it a staple of autumn and winter harvests.
