Roasted Winter Squash

Delicata squash

Delicata squash - one of our favorites!

In the fall, when winter squash are in season and CHEAP, we buy lots of them. We roast ‘em, bag ‘em, and freeze ‘em. That way, we have winter squash puree all year. Winter squash is an incredibly versatile ingredient and adds a nice sweetness to soups.

Our favorites include buttercup, ambercup, carnival, delicata, sweet meat, pink banana, and hokkaido. If you do not have a meat cleaver or ax, stick to the smaller squash like delicata and ambercup. Otherwise, go for the big ones! They’re more fun.

Roast Winter Squash

Kelsy cradles her huge squash baby

winter squash
Ghee, coconut oil, duck fat, tallow, or other solid-at-room-temp fat

  1. Preheat oven to 350 degrees. Get out some glass or stoneware baking dishes (I like to use my Pyrex pie plates), and throw about a tablespoon of fat into each and stick in the oven until your ready for them.
  2. Break out that meat cleaver and hack the larger squashes into chunks that will fit in your baking dishes. With the small and medium size squash, use your chef’s knife to cut them in half (unless you have a cleaver, in which case, hack them in two!). The larger ones, in fourths or fifths. Scoop out the seeds and stringy stuff and feed that to the chickens.
  3. Pull the baking dishes out of the oven and place a chunk of squash in each skin side up (cut side down). Make sure there’s a layer of fat between the squash and the dish.
  4. Put back in the oven. Bake until the squash are completely squishy, 30 minutes for smaller squash and around an hour for the larger. Alternatively, you can stick the squash in your slow cooker on high for 3-4 hours.
  5. Let cool and pack into gallon freezer bags or freezer safe jars to freeze.

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6 comments to Roasted Winter Squash

  • karen

    do you not peel them?

    • Joy

      We wash the outsides and scrape out the seeds before roasting them in the oven or crock-pot, but do not peel them. It’s very easy to scoop out the flesh of the squash after they are cooked.
      The exception is if we are canning it. Since canned squash is cooked in the jar, it needs to be peeled first.

  • Shelby Leigh

    Do you use a vegetable peeler or a knife to peel them first? I tried both yesterday on a butternut squash and it was really tricky! Any tips? Thanks!

    • Joy

      Peeling squash is dangerous! We don’t peel them, we just wash them right before we are ready to cook them and then bake them. The cooked squash is easy to scoop out of the skin. Good luck!

  • I’ve never “baked” squash in the slow cooker. What a fabulous idea. Do you add water? Set on high for ? hours and lower to low for ? hours? Or just cook all day, overnight at low temp??

    • No water, just squash. Depending on the size of the squash, 2-3 hours on high or 4-6 hours on low. I have left it in the crockpot overnight with no problems, though.

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