Simple Roasted Squash

Known as winter squash, these harder varieties like acorn, butternut, kabochi, hubbard and of course, pumpkin, can be stored throughout the season to feed us into the spring. Packed with great nutrients and energy for busy kids, squash is a great addition to the table in the fall and winter and can make a great centerpiece for a plate. Consider roasting a couple of different varieties to allow kids to taste test the difference. Be sure to talk about how squash grow on vines along the ground and throughout most of our province. Save the seeds to roast and taste too!

12 child size portions
Preparation Time
15 minutes
Cooking Time
Common Allergens
Equipment List
Vegetable peeler
Cutting board
Baking sheet
1 - 2
winter squash like acorn, butternut, kabocha, hubbard
1/4 cup
olive oil
1/2 tsp
salt and pepper

1.    Preheat the oven to 450F.
2.    Peel the squash then cut in half and scoop out the seeds. These can be rinsed and dried, tossed with oil and a sprinkle of salt and roasted as well.
3.    Cut the squash into 1-inch (2.5 cm) cubes, toss with olive oil to coat, sprinkle with salt and pepper and spread in an even layer on the baking sheet.
4.    Roast for 30-45 minutes, stirring after 20 minutes, until crispy on the outside but tender on the inside.

Source: Nicole Fetterly, RD

Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food.

Roasted Squash
Simple Roasted Squash