Thanksgiving is almost here! Even if you aren’t planning to head out to be with family and friends this year, you can make a fantastic Thanksgiving dinner at home. Roast these lovely autumn squashes for a special occasion, or just make them part of your autumnal family dinner. We go over our favorite autumn squashes and how to roast them to perfection.
Delicata Squash
Delicata squash, while technically a winter squash, is often prepared during the autumn or early winter as a delicious squash. It is also called the peanut squash, sweet potato squash, or Bohemian squash. It’s usually yellow with green stripes. The best part about a delicata squash is no peeling! That makes this an easy squash to prepare, and great if you’re in a pinch.
How to prepare a delicata squash:
- Wash it
- Cut off both ends of the squash
- Cut the long way down the center
- Scoop out the seeds
- Cut into even thickness slices
- Spray or toss with olive oil, season with salt and pepper, and roast at 425 degrees until golden brown (or nearly “burned” looking on the top)
Acorn Squash
Acorn squashes are also winter squashes, and are usually green or yellow with a distinctive acorn shape to them. This squash is also sometimes called a pepper squash. Acorn squashes are full of fiber and can be prepared to be savory or sweet. Once the squash is roasted, you can eat the flesh, so you won’t need to peel it.
How to prepare an acorn squash:
- Wash it
- Cut it in half
- Scoop out the seeds
- Season it as you like – drizzle with olive oil and then sprinkle paprika or curry powder with salt and pepper for a savory squash, or brown sugar and cinnamon if you want a sweet squash.
- Place on a baking sheet cut side up.
- Roast at 400 degrees for about one hour.
Butternut Squash
You are likely familiar with the lovely squash known as butternut squash! This butterscotch colored squash is often peanut-shaped and is a common favorite squash for Thanksgiving dinner and more. Unlike the other two squashes, the butternut squash requires peeling before being eaten, so it’s a little more work, but most people love butternut squash for good reason.
How to prepare a butternut squash:
- Wash it
- Cut off the ends (top and bottom) so they are flat
- Slice the squash in half (not lengthwise)
- Using a peeler, begin to take the peel off. You will see light green lines coming through as you start to peel. You will want to remove all of the light green lines until none remain and only orange flesh remains.
- Once you are done peeling, slice the bigger half again in half, this time lengthwise, revealing seeds
- Scoop out the seeds
- You can now cut up your squash or roast it as you like. We like to cut in 1 inch cubes, toss in olive oil and minced garlic, spread over a baking sheet evenly, then bake for 30-40 minutes at 400 degrees.
We hope this post helps to give you some ideas for your autumn dinners and Thanksgiving! Let us know how you’re celebrating in the comments.
