Squash comes in all sorts of sizes and flavors, but there are many ways to cook it, including roasting, sautéing, and grilling. My favorite way is to roast because it’s a dry heat method that condenses flavors and makes the squash sweeter by evaporating the water in the squash, leaving it with more of the squash’s natural sweet flavors.

Here’s a good rule of thumb to get started with squash so that it is perfect every time!

Before roasting, toss the squash with olive oil, salt, and pepper. Sometimes, with butternut squash, I also like to cook it with butter, a touch of maple, and a pinch of cayenne in the bowl of the squash, same thing with any of your more sweet squashes. 

Always cook at a mid-range temperature: I set my oven to 375 degrees F . It won’t overly caramelize within an hour of cooking the squash; it also helps to line a sheet pan with aluminum foil rubbed with olive oil and flip the squash over halfway through cooking.

Most squash takes about an hour to cook unless you cut it into smaller pieces. To check for the doneness of the squash, use a fork to poke through the meat. If it’s tender and the fork easily goes through the flesh, then the squash is ready to eat or be pureed!

I hope this takes away your fears of cooking different types of squash! There are so many kinds of squash that range from pumpkins, zucchini, and butternut squash and can heighten your meals with these sweet earthy flavors. If you enjoyed this post and it helped, share it with friends and family! Also, if you cooked some squash, I want to see it! So please share it with me by tagging me on Facebook or Instagram @robbiebramanhealth. For more recipes and cooking tips like this, sign up for my newsletter! Plus, you’ll learn about my cooking classes where you can cook right along with me and get some great health advice. Sign up below!

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