Roasted Squash


Enjoy this seasonal dish with any variety of squashes. Roasting brings out their natural sweetness and gives us a boost of vitamin A.

2-3 pounds winter squash (delicate, acorn, kabocha, etc)

¼ olive oil

1 tablespoon fresh rosemary, chopped

½ teaspoon pepper

½ teaspoon salt


Preheat oven to 400°F

  1. Trim off tops and bottoms of squash. Cut squash in half and remove seeds. Cut into equal slices or wedges for even baking.
  2. Toss squash with oil and rosemary, black pepper, and salt until evenly coated and all pieces are shiny but not dripping in oil.
  3. Place on a sheet tray in a single layer.
  4. Place in the oven until golden brown, about 20 minutes. Remove from tray and serve hot or cool for later.
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