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Perfect Roasted Squash

Barely keeping my eyes open to write this. Really--how pathetic! Surely a report on roasted squash can wait.

But today was one of those days just begging to be recounted. Me and the kids met Bethany, Chris, and family up at Gordon's Pumpkins, we stopped at the fire station to visit Yancey on the way home, had the world's most perfect apple, then had dinner with Emily and Ricky, where I used the squash for our pizza. All day long, I was under the October sun, aware there won't be many more days like this for awhile, and just feeling in my skin. 

Blue Hubbards

I wrote about Gordon's last year and it's easy to be even more superlative this year. What a riot of color! Drowning in pumpkins, gourds, squashes of every imaginable shape and persuasion, kids hauling back giant jack-o-lanterns from the field, everyone awash in harvest and abundance. I'm glad things grow from the earth, that farmers tend them, and they end up in my arms. Gift after gift.
Loretta at Gordon's

bethany and sarah
And if you come home with too many squash for your own good, you should store them in a cool, dry place (like a covered porch) and try cooking them this way. You can keep the roasted squash in the fridge and pull it out for pizza, pasta, soups, burritos, or panini. Tonight, I scattered the chunks over pizza dough with sauteed kale, chevre, fresh mozarella, and fresh thyme.

Perfect Roasted Squash
This method ensures the squash stays just moist enough while it's roasting. Keeping it covered the whole time would render it too mushy, and keeping it uncovered might dry it out. Preheat oven to 425. Cut up a medium butternut squash (or something equivalent). Toss it with a couple glugs of good olive oil, coarse salt, pepper, and some fresh thyme if you have it. Spread it out in a single layer on a parchment-lined baking sheet, cover the sheet with foil, and bake for 12 minutes. Remove foil and roast for 12-15 minutes more until squash is tender.

Reader Comments (13)

Just had the leftovers for breakfast standing up in the kitchen waiting for the kettle whistle. Yum! Ricky reports that the pb bars are little fat bombs with some pre-comment groaning :) we had such a good time last night with you and the kids. I'll be trying to recreate that pizza! Thank you for hosting us. We both had dreams about the kids. Xoxo

October 17, 2010 | Unregistered CommenterEm

A beautiful fall morning to you, Sarah. I love squash. I've roasted it before, uncovered, so now I will try your method. The weather was perfect yesterday for a trip to the pumpkin patch. Today, as well. Maybe that's where all the people were yesterday, because they weren't at the farmers market in Bellingham. Your photos, recipes, and writing continue to impress me.

October 17, 2010 | Unregistered CommenterZip

thanks for a perfect afternoon. i'll be next to your shadow any day. :)

October 17, 2010 | Unregistered Commenterbethany

This is funny -- I was there yesterday too with Michael, our boys, and we met up with my mom! Had a little picnic lunch under the trees by the tractor (roasted chicken, shredded beet and carrot salad, crackers, cheese, grapes, etc.), went through the corn maze (almost as many times as Macail wanted to), picked up some lovely pumpkins, apples, and cidar. And today (now that we are back home from brunch with friends and Liam is napping) I am brainstorming recipies for the apples as I peal them... First up will be some sort of apple cinamon bars. What a lovely fall weekend... (I am addicted to your blog, by the way -- just love it.)

October 17, 2010 | Unregistered CommenterMalaika

I guess we missed each other! Wish we could have had better timing. It would have been lovely to see you after all these years.

October 18, 2010 | Unregistered Commentersarahmk

Zip, I am LONG overdue in thanking you for those sweet little flags you made Loretta and HannahMae this summer. They had so much fun with them on the beach, and Loretta still plays with hers all the time. I think there's only one left, though. She dragged them everywhere, losing the other two. You are so amazingly, inspsiringly creative.

October 18, 2010 | Unregistered Commentersarahmk

Mmm... this looks amazing. I just had a quick question for you: can you freeze roasted squash? I'm a month away from my due date with our first kiddo and am looking for recipes I can make now and freeze. I feel like this squash would be the perfect start for a soup, but don't want to ruin something so lovely if it's a bad idea to freeze. What do you think?

October 19, 2010 | Unregistered Commenterliz

Liz, congratulations on your impending motherhood! I don't see any reason why it wouldn't work to freeze it.

October 20, 2010 | Unregistered Commentersarahmk

This one of my favorite things to make at this time of year. I like to throw in sweet potatoes, carrots and parsnips too. It tastes amazing all mashed together with a bit of butter and salt.

October 20, 2010 | Unregistered CommenterKathy

I agree!

By the way, since last weekend, we've baked our way through 2/3 of the box of apples, so this weekend, I think Macail and I are going to try your apple pie recipe!

October 23, 2010 | Unregistered CommenterMalaika

It turned out great, by the way -- I actually ended up cooking down the filling during the time the crust was resting because the apples from Gordon Farms were so juicy...

October 23, 2010 | Unregistered CommenterMalaika

Sarah, I'm going to add these to the delicious roasted veggie lasagna I'm making later today. I'll let you know how it comes out.

October 24, 2010 | Unregistered CommenterLynn

Reporting back to say. That I was back here roasting butternut squash last week. Then I pureed (sp?) it to use as filling for enchiladas with black beans, kale, and onions. Yum! I sprinkled a little cinnamon and southwest spice mix in the squash before blending. So good. I wish I could say I made the enchilada sauce myself, but alas Trader Joe's can't be beat for some things. Score another one for roasted squash.

February 1, 2011 | Unregistered CommenterEm

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