WINTER SQUASH PREPARATION METHODS
(Adapted from an article on www.allrecipes.com.)
While you may be tempted to just arrange these colorful winter squashes for a table centerpiece, we hope you have been tempted to use them in your family meals. Squash is an extremely healthy vegetable, chock full of vitamins and minerals like iron, riboflavin and vitamins A & C. These hearty winter vegetables add variety to your winter menu and will help keep off those winter pounds. While they might seem intimidating to cook, they are actually quite versatile.
Here are some suggestions for preparing winter squash; with a little bit of effort and seasoning, squash can add a fiesta of colors and flavors to your table.
Baking Method
Cut smaller squash (like Acorn squash) in half, scoop out the seeds. Place 2 teaspoons honey, brown sugar or maple syrup and 1 tablespoon butter into their hollows. Bake them in a preheated 350 degree oven for about 30 minutes.
Roasting Method
Cut in half and seed squash. Place the squash halves, cut side up,
on a rimmed baking sheet. Rub the flesh with softened butter, season
with salt and pepper and drizzle with brown sugar, maple syrup or orange
juice. Flip the squash over and roast them for 40 to 45 minutes in a
preheated 400 degree oven. Roast the squash until the skin is blistered,
browned and the flesh tender. Insert a fork or knife under the skin to
test that the flesh is tender. When the squash has cooled the skin should
peel off easily.
Roasting squash helps to maintain squash’s delicate flavor. Once roasted
and cooled there is a plethora of cooking options available. One option is
to mash the squash and use it in any recipe calling for squash puree. Roasted
squash freezes extremely well and reheats easily. Don’t be afraid to roast
a bundle of squash at the beginning of its season and freeze it for use during
the holidays. It will cut down on some of the crunch that you’ll face
come November and December.
Boiling Method
Cut the squash in half and discard the seeds. Then peel and cut the squash into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until he squash chunks are tender. Let the chunks cool, then puree the flesh in a food processor or mash.
Microwave Method
Cut the squash in half and discard the seeds. Microwave on high for seven minutes per pound.