I was looking for a way to cook some of these huge winter squash that I’ve been growing – without having to use a hatchet to cut them open – and found these recipes.
Partially cooked squash
thekitchn.com’s method of roasting a whole winter squash for 20 minutes, then cutting into it to scrape the seeds worked fabulously! I tried it with a 9 lb butternut x kikuza squash for the first time tonight. Not only was it a cinch to cut through, but the seeds & strings were much easier to scrape out. I wondered if this would have been harder if it was more done – as it would have bee hard to not scrape away good meat. Anyway, it’s a keeper for kitchen tips.
Baked Whole Butternut Squash
Ingredients
- 2-3 lb butternut squash
- 1-2 T lime juice
- salt & pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Place whole squash onto an ungreased baking sheet, and prick in a few places with a sharp knife.
- Bake, uncovered, approximately 60 minutes or until tender. Remove from oven.
- Cut squash in half lengthwise and remove fibers and seeds. Season each half with lime juice, salt, and pepper. Cut each half in half again and serve.
Notes
Adapted from whatscookingamerica.net
