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    TaraTeaspoon » Cooking Method » Cooking Basics » Ask Tara

    Some recipes say to bake squash facing up, others say to bake squash facing down. Does it really make a difference in the end result?

    Published: Jul 16, 2015 · Updated: Feb 28, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    It depends on what you are using the squash for and the needs of your recipe. If you slice a squash like butternut, acorn or spaghetti squash in half and then place it face down on a baking sheet to roast, you will essentially be steaming the insides. The steam is trapped in the cavity of the squash. This is great if you want the insides soft and spoonable, or if you need to cook it a little faster. Roasting the halves cut-side up cooks the insides without intense steam. You may get some nice caramelization on the surface, and these halves will be a bit more sturdy when tender instead of super soft. You can use that method if you want to stuff the squash halves and serve them whole, or if you'd like to peel the skin and use chunks of squash in a recipe instead of a soft, spoonable situation.

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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

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    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

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