After pulvorizingÂ some of my winterÂ squash last night, IÂ thought it might be time for a quick refresher course.Â Some people think of winter squash as fruit cake, a necessary evil during the holidays.Â But after this post I know you’re going to have a better understanding onÂ the best ways to cook squash, that you might just call it a holiday favorite from now on!
If youÂ plan on baking, roasting or steamingÂ your winterÂ squash,Â make sure that you have about oneÂ pound per serving.Â A Winter Squash Rule- the heavier the squash, the more dense it will be & will have the moistest flesh.Â Bet you didn’t know that, eh?Â Also, don’t worry about those rough places, put do avoid buying squash with soft spots.Â
When Baking:Â Heat your oven to 375 F or 190 C. Â Go ahead & cut your squash in half & scoop out all the seedsÂ & fibers.Â Brush squash with olive oil & place cut-side down on a sheet pan.Â Bake until soft, about 30 minutes.
When Steaming:Â Cut your squash in halfÂ & take out the seeds & fibers.Â Now cut into small, bite-size pieces.Â Place your squash pieces into a steamer basket over already boiling water & cook (uncovered) until tender, about 30 minutes.
When Roasting:Â Go ahead & preheat your oven to 400 F or 200 C.Â Peel & cut you squash.Â Cut remainder into 2-inch cubes.Â Toss will olive oil.Â Salt & pepper your squash, to taste.Â Cook for 15 minutes & stir.Â Cook 15 minutes, stir & toss.Â Cook another 10 to 15 minutes & you’re now ready to serve.
Well, now, that wasn’t too bad & I’ll be you even learned something- I know I did!Â I think my family is going to appreciate my winter squash of the future!