Baked Winter Squash

Many tasty variations on this theme, but basic is oh, so simple & delicious too! This method is good for all types of winter squash, including Delicata, Acorn, Butternut, Butterkin and more!

With a large sharp knife, carefully slice squash in half and scoop out seeds. (You can save the seeds to roast separately if desired.*)

To bake halves, simply place cut side down in a baking dish. Add a little water to cover the bottom of the pan, less than 1/2 inch deep.

Roast at 400 degrees for about 35 - 45 minutes, until soft, pierce with a fork to test.

(Larger varieties, such as butternut, will take longer than smaller varieties.)

Turn halves over. Add a pat of butter and a drizzle of maple syrup or a pinch of brown sugar to each one, and allow to melt. A delicious dessert vegetable!

Or stuff cavity and place back in oven until stuffing is heated through. Stuffing ideas include:

- cooked sausage, onions and apples

- cooked rice or quinoa with chopped greens, sweet peppers, or other vegetables and cheese

- bread cubes sauteed in butter with onions, sage, other herbs, topped with cheese

- black beans sauteed with cumin, onion, garlic, and topped with cheese and salsa

Invent your own stuffing. The possibilities are endless. Enjoy!

*To roast the seeds, wash them well in a colander to clean off the squash pulp. Allow to dry on a paper towel. Then mix them with a little olive oil and soy sauce, or salt, and roast on a baking pan at 400 F for about 10-20 minutes, until just beginning to get brown and toasty.

Let cool and enjoy. But be forewarned, these are somewhat addictive and you may just eat them all!