![]() Butternut squash can be served pureed with apples or as the made into butternut squash soup. These creamy-skinned squashes have a bulb-shaped end that contains the seeds. Now, let’s find out who’s who in the squash family! Butternut Squash (shown below)īutternut squash is one of the most popular varieties because of its sweet, rich taste and beautiful orange color. …then turned each piece over to check that it was done. Kathy roasted all the squash she photographed, shown below cut-side down… Put them cut-side down on a baking sheet, and roast for about 40 minutes. Preheat the oven to 400F and drizzle the squash halves with some olive oil, salt and pepper. Roasting squash: Once you have cut the squash in half and scooped out the seeds you can roast it. ![]() This is a great method to use if the squash is going to be pureed for a side dish or soup. (If you do not pierce the squash it may EXPLODE in the oven!) Once it has cooled, you can cut it in half, scoop out the seeds and either cut the skin off or scoop out the flesh. Pierce the squash in several places (using a fork or sharp knife) to let air escape, then bake it at 400F for about an hour. 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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