Caroline’s Cooking Corner: Squash


Caroline Weihs, Maroon-News Staff

Squash is a sweet sport and an even sweeter food. It is orange, soft, healthy, tastes like candy and is so easy to cook. I love roasting butternut squash with carrots and sweet potatoes and then mixing them in with some basmati rice. These vegetables also taste great with chicken or pork. Sometimes I like eating them for breakfast with toast or eggs! I did not put down any specific amounts for the vegetables, since you can roast a bunch at one time and then just store them in the refrigerator for later. 


  • Sweet potatoes
  • Carrots
  • Butternut Squash
  • Olive Oil
  • Salt
  • Pepper
  • Garlic


  1. Set the oven to 350 degrees.
  2. Peel all of the vegetables, and scoop the seeds out of the squash.
  3. Chop all of the vegetables so that the pieces have about ½ inch sides.
  4. Toss in olive oil and lay out on baking sheet.
  5. Roast in the oven for about 40 minutes total. After 15 minutes, flip over the vegetables. After 30 minutes, toss the vegetables with chopped fresh garlic.
  6. Season with salt and pepper and enjoy!