Tahitian x. Kikuza cross from 2014 harvest

Whole Roasted Squash – Recipe

I was looking for a way to cook some of these huge winter squash that I’ve been growing – without having to use a hatchet to cut them open – and found these recipes.

Partially cooked squash

Partially cooked squash

thekitchn.com’s method of roasting a whole winter squash for 20 minutes, then cutting into it to scrape the seeds worked fabulously! I tried it with a 9 lb butternut x kikuza squash for the first time tonight. Not only was it a cinch to cut through, but the seeds & strings were much easier to scrape out. I wondered if this would have been harder if it was more done – as it would have bee hard to not scrape away good meat. Anyway, it’s a keeper for kitchen tips.



Baked Whole Butternut Squash


  • 2-3 lb butternut squash
  • 1-2 T lime juice
  • salt & pepper to taste


  • Preheat oven to 350 degrees F.
  • Place whole squash onto an ungreased baking sheet, and prick in a few places with a sharp knife.
  • Bake, uncovered, approximately 60 minutes or until tender. Remove from oven.
  • Cut squash in half lengthwise and remove fibers and seeds. Season each half with lime juice, salt, and pepper. Cut each half in half again and serve.


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