Roasted Winter Squash

Prep Time: 20 minutes | Cook Time: 1 hour | Serving size varies

Ingredients

• Whole winter squash - butternut, kabocha, acorn, carnival, delicata, autum frost, etc
• extra virgin olive oil

Instructions

1. Preheat oven to 400 degrees F.
2. With a large sharp knife, pierce squash near the stem, insert the knife, and rock back and forth cutting your way around the entire squash cutting all but the stem.
3. Remove knife and break squash in half.
4. Use knife to remove remaining stem.
5. Use a spoon to remove seeds from flesh and discard. Sustainable alternatives: rinse and roast with the squash for a snack or rinse and lay out to dry and plant in your garden!
6. Rub the flesh of the squash with olive oil.
7. Place face down on a rimmed baking sheet and bake, face down, in oven for 45 minutes to an hour. You’ll know when the squash is done based on how easily a butter knife inserts into the flesh of the squash, and also based on the wonderful smell.
8. When done, remove from oven and allow squash to cool on baking sheet.
9. When cool enough to handle, cut squash into sections and remove skin. Skin can remain on for squash like Delicata and Kabocha.
10. At this point you can serve the roasted squash as a side dish, cube it for a recipe, or puree it into soup!