1. Wash it.
2. Slice it in half lengthwise.
3. Scoop out the seeds and the slimey bits
4. Place it cut-side-down on a baking sheet or casserole.
5. Place in preheated 350 degree oven for about 30 minutes. The bigger the squash, the more time it requires. Up to 45 max. You can also boost the oven temperature to 400 and it’ll roast faster. Just don’t let it burn, because those caramel juices are best un-scorched. And if you forget to preheat the oven, don’t bother waiting for it to preheat – just pop the squash in while the oven warms.
6. Remove from oven and scoop out flesh. Done. If you want you could add something crazy like butter or brown sugar or cream (or all of these), or miso and honey and apple cider vinegar and it mash it all together. Any squash works, but they’ll all taste a little different.
I also add the flesh to whatever I’m already cooking that needs a little sweetness. Like this:
Then there’s a world of pumpkin desserts. And smoothies, believe it or not (cinnamon, almond milk, maple syrup). Just make sure you blend well. Or just add it to vegetable or chicken broth and voila soup. It’s better with some sautéed onion thrown in, but do as you wish.
I used a Delicata squash, but butternuts, acorns, hubbards and spaghetti all work using this method. I avoid spaghetti in general, though, because I don’t like how stringy it is. The delicata and acorn are the sweetest and richest in my opinion. Butternut is safe.