Winter Squash
Do you wonder how to cook winter squash?
There are so many varieties, but a few of the most common are: butternut, acorn squash, hubbard, buttercup, and others. They are all different in taste, texture and length of cooking time. I have an easy to follow tutorial and recipes too!
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Winter Squash
When purchasing winter squash, here are some things to look for:
- firm and no soft spots
- no bruises or cuts
- heavy for their size
- dull appearance
- when you cut into the squash they should be moist
- fresh squash can be stored for up to 4-6 months if stored in a cool, dark place
How to cook in the oven:
Wash outside first.
Cut in half.
Scoop out seeds.
Cut in half and cook if smaller squash.
If the squash is large, cut as close to the same size sections and place skin side up on foil covered jelly roll pan.
Bake on foil covered jelly roll pan at 350 degrees until a toothpick inserted goes in easily.
Cut in half and scoop out seeds and fibers.
Cut off skin and serve with butter, salt and pepper OR a bit of brown sugar – YUMMY!
Storing the cooked squash:
Cut off the skin.
Mash and measure into zip lock baggies or tightly sealed containers for recipes, such as the Streusel Topped Squash Muffins.
Date, then lay on a cookie sheet to freeze flat.
Then place into a second bag to give it more protection.
When ready to use, thaw in the refrigerator.
Cut off the skin and leave in chunks to freeze in double bags.
Freeze flat.
To serve, thaw in the refrigerator, then heat in the microwave or use as desired.
Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2013
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For More Recipes Using Winter Squash
Click HERE for Streusel Topped Squash Muffins
Click HERE for Winter Squash Soup
Click HERE for Roasted Winter Squash & Greens
Click HERE for Caramelized Roasted Winter Squash
