Roasted Winter Squash Seasoned with Nutmeg


I bought the array of winter squashes you see here at the weekend, from the little farm shop around the corner from my house. I was so delighted to find such a cheery selection that I bought more than I needed, but can you blame me; don’t they look fabulous? Anyway, they won’t go to waste; they can be roasted, made into soup, stuffed and baked, put into risotto, even made into cake – the only limit is your imagination.

Since I bought them they’ve been sitting in my kitchen quite happily, beaming their cheeriness and making me smile every time I walked past them. This has been a busy week for me so I haven’t turned my attention to cooking them until now, but tonight I decided that roasted squash was just the thing I needed and so I selected a few to cut into pieces and tumble into a roasting dish. That wasn’t quite as easy as I thought it would be though; you see that little dark green one and the one in the bottom corner that looks a little like Gonzo the muppet’s nose? They were a bugger to cut. I got my knife stuck trying and so had to call Rob to the rescue. Do be very, very careful when trying to cut up these thick skinned ones.

When they were finally cut into pieces I scooped out the seeds using a metal spoon but left the skins on for roasting. Then I drizzled over olive oil and seasoned them with salt and pepper. I wanted to add something and so decided to grate over a little nutmeg, which turned out to be a lovely addition. It was really was quite intoxicating as I inhaled it and I found myself thinking of the darker evenings, crisp golden leaves on the pavement, and the Pumpkin King from A Nightmare Before Christmas. I’m looking forward to his annual visit to my house this Halloween.

I’m ready now to wrap myself up in autumn.

Roasted Squash

Roasted Winter Squash Seasoned with Nutmeg

The number of servings will depend on the size and number of squashes you use.

A selection of small winter squashes
Olive oil
Freshly grated nutmeg
Sea salt and black pepper

Parmesan cheese to serve (optional)

Preheat the oven to 200c/fan 180c.

Carefully cut the squashes into medium sized pieces, leaving the skin on, and then scoop out the seeds with a metal spoon.

Put the squash into a roasting tray, drizzle over some olive oil and toss them in it then season them with salt and pepper and a little grated nutmeg.

Roast the squash for about 50 minutes, until the flesh is soft. Note: if you cut the squash into smaller pieces they’ll only take about 35-45 minutes.

The squash is delicious as it is but if you like you can generously grate over some Parmesan cheese before serving. Eat the delicious flesh but not the skin!



  1. October 7, 2010 / 11:02 pm

    We seem to be matching this week – I also bought lots of different squashes which have been brightening up my kitchen – I love looking at them as well as eating them! I made a risotto and plan to make a soup this weekend. Your roast squash look amazing – I think I’ll try that too. Enjoy!

  2. October 8, 2010 / 8:11 am

    I love squash/pumpkin and it’s one of the things that pacifies me when summer ends – these are life’s simple pleasures – roasted pumpkin with a hint of spice. it does not get better!

  3. October 8, 2010 / 8:30 am

    They really are lovely, aren’t they? Definitely good compensation for the summer leaving us x

  4. October 8, 2010 / 8:30 am

    I am still waiting for all the gorgeous squash and pumpkin to come out in full force here. I have just got into roasting vegetables and have fallen in love – I know how strange that sounds to not oven roast vegetables! Yours look out of this world delicious! It screams Autumn!

  5. October 8, 2010 / 9:32 am

    mmm, i love pumpkins and have so many fun ideas of how to cook the tons of squash varieties i buy – but always just roast them in the oven. it’s just so good that way ! i brought back 19 pumpkins from the farm here (yup, 19 !! but didn’t actually plan on cooking the smaller muppet-like gourds. but hey, why not ?! 🙂 thanks for the delicious post.

  6. October 8, 2010 / 7:23 pm

    Now I want to watch The Nightmare Before Christmas…I love that movie!

  7. October 9, 2010 / 8:30 pm

    Wow, 19 Kerrin! That makes mine look like a hobbit’s armful!

    Isn’t is great, Holly? I can’t wait to curl up with it this Halloween.

  8. October 11, 2010 / 7:37 pm

    Got a big fat squash in my veg box this week. Wondering what to cook with it now!

  9. October 12, 2010 / 3:32 pm

    Your selection of squash is so pretty! Almost seems a shame to cut them up. Almost! Your roasted squashes look delicious, especially with lots of Parmesan on the top.

  10. October 12, 2010 / 9:33 pm

    Awww…that’s some selection of squash there Julia, nutmeg and parmesan make perfect partners for such autumnal goodies 🙂

  11. October 13, 2010 / 8:32 pm

    I have grown almost identical selection to these squash this year, from a pack I bought in Amsterdam , but they were labelled Ornamental Gourds and should dry out well lasting updwards to six months for display only . If you buy them again you could keep them for display. I agree to pretty to eat

  12. October 14, 2010 / 7:40 am

    This is nice for the coming Halloween! Thanks for sharing such nice recipes.

  13. Julia
    October 24, 2010 / 7:36 pm

    Thanks for your comments, I’m glad you enjoyed! xx

  14. October 3, 2013 / 7:30 am

    Definitely! You want to feel the eggplant when you pick it out not too squsihy but you want to have a little give. Essentially, when you squeeze it, you want the indentation to pop back out. If it’s really squsihy, that means it’s over ripe and it will be really bitter. Additionally, there are female and male eggplants. If you look at the bottom where there’s that rough patch, you can tell the gender by the shape. Males are flat and round whereas females are more indented and straight. Females tend to be more bitter than males. Good luck picking them out!

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