If you already know how to roast a squash, I’d love to hear how you do it. There are many different ways to accomplish this very simple task but this is my tried and true oven roasted method. A pumpkin in a squash, so you can roast it using the same method.
You can cook a squash in the CrockPot. It’s great if you need your oven for something else. It also gives the squash a fresh flavor, which I like. I’ve found this method great for purees or mashed squash. CrockPot cooking renders the seeds useless, so if you want to save the seeds to toast them use the oven.
Also, Kalyn Denny, of Kalyn’s Kitchen wrote a post for BlogHer entitled, For Celiac Awareness Month and included my blog in her short list of gluten-free blogs. I was so pleased to know that she thought my blog was worthy of being listed with the other blogs there. (Ok, I almost fell off my chair in complete shock that she even knew my blog existed.) She is asking that people add to her list in the comment section. I’ve already added some – please stop by and add your gluten free blog or a gluten free blog you love.
And, I’m happy to announce that the winner of last week’s $25 Amazon.com gift card is Liz at Hoosier Homemade! She’s actually a great friend of mine but Random.org picked her, not me.
This post is linked to Tasty Tuesdays and Tempt my Tummy Tuesday.
Without further ado – Squash Roasting
1. Preheat your oven to 350 degrees F.
2. Wash the outside of your squash well and dry it.
3. Place on a large cutting board. Find the best way for your squash to sit steadily. You don’t want it rocking about while you’re trying to cut it in half. Start by inserting your knife and cut down one side of the squash and then down the other. Don’t be afraid to ask for help if you need it. Some squashes have a very tough skin.
4. Scrape out the seeds with a large spoon. If you want to save them to roast, set them aside in a bowl. If necessary, go back with a smaller spoon to remove all of the stringy pulp.
5. Optional: You can season the inside with salt, pepper, or any other spices if so desired – this depends on your intentions for the squash.
6. Set the squash halves cut side down in a baking or casserole dish large enough for them to sit flat. Place about 1/2 inch of water in the bottom. You won’t need to add more water during the roasting process. (If you’re going to stuff them, you would fill them with stuffing and roast them flesh side up. You would generally need to cover your baking dish with aluminum foil, too.)
7. Roast for 45 minutes to an hour, or until you can easily pierce the outside skin with a fork.
8. Carefully remove from the oven and let cool on wire rack. Once you can easily handle the squash, you can move it to a sheet tray or large dish with the flesh side facing up.
9. Scrape squash out of skin.
Now, let’s clean and dry the seeds.
1. Place seeds in a colander & set in the sink.
2. Rinse under water and use your hands to separate the seeds from the pulp.
3. Once seeds are completely clean, shake the colander a few times to remove as much water as possible.
4. Line a large sheet pan with a double layer of paper towels. Put seeds on the paper towels in a single layer.
5. Let seeds dry on paper towels for 2 – 3 hours, until dry to the touch.
6. Dump the seeds off of the paper towel onto the sheet pan – make sure the sheet pan is unlined. I’ve left them on the paper towels all night before and they stick.
7. Spread back into a single layer and leave uncovered in a cool, dry place over night. The seeds will be ready to roast in the morning.
A note: You need to roast the seeds within a day or two of drying them. Do not store them in an airtight container until after roasting or they’ll mold.
Enjoy!
