Gone Country: Roasted Winter Squash

Finally sharing the last of my series from my time out at Park Winters.  If you missed my earlier posts, skip back for a taste of slow country life, a delicious persimmon jam recipe, and an easy tutorial for creating the prettiest sage bundles.  The sage bundles and jam would make the perfect additions to any holiday gifts!


Roasted squash is one of my ultimate cozy fall / winter dishes.  It just always hits the spot for me.  I typically roast butternut squash in our oven at home and then like to turn it into a creamy butternut squash soup.  When I was pregnant I remember making batches and freezing it for when I got a craving.  So delicious!  What really made the squash extra delicious on this particular day was roasting it in cast iron.  This gave the squash a gorgeous char.  Also, getting to use Park Winter’s amazing wood-fired pizza oven was a real treat as well… cooking the squash in a mere few minutes.

The cast iron crocks and skillets we used were all from Barebones–an amazing elevated outdoor brand that I’ve become obsessed with.  I want everything and it’s an awesome site for gift giving inspiration for the cooks, gardeners, and adventurers in your life.  In the giving spirit of the season, Barebones is gifting one CITNB reader cast iron of their own… this awesome Barebones Bread Bake bundle.  If you’ve ever wanted to make your own bread this is the perfect starter kit!  Complete with a 10″ cast iron crock, wood cutting board, bread flour, and rosemary-infused salt.  Giveaway details below!…


There isn’t really a recipe for the squash.  Local winter gourds such as delicata, butternut and kabocha are beautiful this time of year–their colorful exterior and flesh make for a stunning presentation.  Good local squash, quality olive oil, local honey, fresh herbs and some salt/pepper is all you need.  For someone at home who doesn’t have a wood-fired pizza oven (like me), you could simply roast in the oven at 400 degrees for 35-40 minutes.

– Local Winter squash (pick one, or a variety: delicata, kabocha, butternut, acorn, red kuri)
– Good olive oil (a favorite is Cobram Estate)
– Local honey
– Fresh sage
– Salt and pepper to taste

I always struggling with cutting the squash.  Admittedly I often have to wait for my husband to come home to cut them in half.



Like and leave a comment on my instagram pertaining to this post–let me know where you’re heading or want to head for your next adventure… or what you’re planning to cook in your cast iron!  And be sure to follow @Barebonesliving as well!  I’ll announce the giveaway winner on Monday.

Photography | Melissa Gayle

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