<p style="color: #141823;">Did you know you can roast a whole squash!?</p> <p style="color: #141823;">Save your muscles &amp; let your oven do the work!<i class="_4-k1 img sp_LWp1MpKGrs1 sx_35a5d8"></i></p> <p style="color: #141823;"><strong>Whole Roasted Squash:</strong></p> <div class="text_exposed_show" style="color: #141823;"> Preheat your oven to <strong>350F</strong>. Rinse off the squash, then use a knife to stab the hard outer shell a few times to allow for ventilation. Place the squash in a glass baking dish, and transfer to the oven to roast for <strong>45-60 minutes</strong>, depending on the size of your squash. The squash is ready when the flesh is darker, and the skin can be easily pierced with a fork. Cut the squash in half, and allow to cool for <strong>20-30 minutes</strong>, until cool enough to handle. Use a large spoon to scrape out the seeds &amp; reserve them for another use. The skin should peel off very easily at this point - remove the skin and transfer chunks of the cooked squash into a food processor or blender. Blend until a smooth puree is formed! You may have to do this in batches, depending on the size of your squash. Store the puree in a sealed container in the fridge for up to a week, and use it in your favourite pumpkin or squash recipes! You could also freeze it to extend it&#8217;s shelf life. </div>