Winter squash, including Butternut, Acorn, Delicata, and Pumpkins are delicious and nutritious. Here are two simple ways to prepare winter squash, either to eat plain, or for use in other recipes.
IN THE OVEN
(Good for all types of winter squash)
Cut squash in half, scoop out the seeds, and put in a baking pan, face down with about 1/4 inch of water in the pan.
Bake at 375 degrees for 20-45 minutes (depending on squash size.) Test by poking with a fork to tell when it’s done– it should be soft.
Serve just as it is, or scooped from its skin and mashed up with butter and some brown sugar. Raisins or nuts are also a fine addition.
ON THE STOVETOP
(This method is best used to prepare squash for use in soups, breads, or pies. It works well with Butternut or Pumpkins, but is impractical for ridged squashes, like Acorn or Delicata)
Peel squash, remove seeds, and cut into 2-inch chunks.
Put in a pot, with 1-2 inches of water in the bottom. Cover, and boil on stovetop, about 25-35 minutes. Add more water as needed–the pan should not dry out, or it will burn.
Test by poking with a fork to tell when it’s done– the squash should be soft.
Drain water, if there is excess, and mash using a potato masher or puree in a blender or food processor for use in you favorite recipes.
