You can cut up and roast thin-skinned summer squash without peeling it. If you want to roast winter squash in bite-sized pieces, then you should peel it with a sharp knife. If you want to roast larger pieces of winter squash, simply slice the squash in half. Then, use a spoon to remove the seeds. Prick the skin with a fork to prepare it for roasting.
Spread small pieces of squash in a thin layer over the bottom of a roasting pan and sprinkle them with salt and pepper. Drizzle them with some olive oil. If you’re roasting a large winter squash, sprinkle the cut side with salt and pepper and drizzle it with a bit of olive oil. Place both halves of the squash, skin side down, on a metal roasting pan sprayed with cooking spray.
Layer the squash with some onion slices into the skillet over medium heat. If you want, you can sprinkle each layer with salt, pepper, basil, lemon juice and olive oil to taste. Let the juices render and stir as needed, for about 10 minutes.
Crack an egg and pour the yolk and white into a bowl. Lightly beat the egg with a fork, and sprinkle the beaten egg with salt and pepper. Pour cornmeal or flour into a separate bowl. Place both bowls next to the stovetop so that you can batter your squash and then quickly drop it into the hot oil.
