Roasting Squash and Pumpkin

 

I recently bought a can of pumpkin and was disappointed with the lack of flavor. It was flat and tinny. By roasting and freezing your own, you can preserve taste and guarantee that it is free of food allergens.

Small varieties of squash, such as acorn, can be cut in half, seeds removed, and placed face down on an oiled surface. Bake in an oven preheated to 350F. Cook until the skin is easily pierced with a fork. This can vary depending on the size of the squash, but is generally between 30-45 minutes. Once cooled it is easily scraped from the skin and frozen for future use.

Butternut squash should be cut into equally thick pieces. Then remove seeds. Place in an oiled casserole dish and bake in an oven preheated to 350F. Cook until the skin is easily pierced with a fork. Time can vary depending on the size of the squash but generally is between 45-60 minutes. Once cooled it can easily be scraped from the skin and frozen.

Cut the lid off of a pumpkin in the style that you would use to make a jack-o-latern. Scrape out the seeds. Put 3 tablespoons of water inside and replace the lid. Place in an oiled casserole dish and bake in an oven preheated to 350F. Cook until the skin is easily pierced with a fork. This time can vary depending on the size of the squash but generally is between 1 - 1-1/2 hours. Once cooled it can easily be scraped from the skin and frozen.  Pumpkin is used in the recipe for Quinoa Everything Cakes.

Eat well and be well,

Krista