Cut the Squash After Cooking: Another way to avoid cutting a raw squash is to bake it whole. You’ll have to let it cool and then try to cut it. Partially Cook the Squash Before Cutting: If the squash is too hard to cut, try microwaving it for a minute or two, or boiling it for five minutes. Or, you can simply cook the two peeled/scooped-out halves in the oven (at 400F for about 40 minutes) or the microwave (calculating two minutes of cooking time per pound of squash). Then you can cut it in half, scoop out the seeds and cut the flesh into whatever size pieces you need. You can peel the squash with a vegetable peeler (as shown it this video) or with a knife. Cut the Squash Before Cooking: Peeling squash is not easy, which is why some people roast squash unpeeled. The next step will depend on how you want to use the squash and whether you have a good, sharp knife. To prepare squash, start by washing it off and drying it. Particular cooking techniques are better suited to some than others – don’t try making butternut squash soup with spaghetti squash! Most squash varieties can be baked, boiled, steamed and sautéed, but they each have different tastes and textures. Whole squash can be kept for up to a month, unrefrigerated, in a cool dry location. Winter squash contain lots of healthy nutrients, like Vitamin A, Vitamin C, potassium and fiber. These are indications that the squash was harvested when ripe and will have more flavor. When buying winter squash, look for ones that are heavy and have smooth, un-dented skins with the stems still on. Winter squash have tough, inedible skins.
Even if you don’t end up cooking with them, you can use them as seasonal decorations! Acorn, butternut, buttercup, spaghetti … which one is which? And what do you do with them? This post will introduce you to some of the more popular members of the gourd family. Can you spot the buttercup squash? If not, read on!Īs autumn arrives, grocery stores and markets fill up with winter squash in all shapes and sizes.
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