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