By eHow Food & Drink Editor
Roast winter squash halves or pieces, without peeling, in a 400 degree F oven for 40 to 50 minutes or until tender. Serve with butter, brown sugar or maple syrup. Try butter mixed with cinnamon and red chili for a change of pace.
Peel the squash with a vegetable peeler and cut into chunks. Roast the chunks with onion wedges and olive oil for 35 to 45 minutes, or until tender. Toss with fresh chopped sage and parsley.
Fry peeled squash slices in a mixture of butter and oil, or in olive oil, over medium heat until golden brown and tender on both sides. Bread the slices lightly with cornmeal if you like.
eHow Food & Drink Editor
Comments
POPS said
on 8/9/2007 to those that use this recipe it is not correct. That recipe is here with out my permission and the correct cooking time is 12 minutes not fourteen as i like my muffins on the moist side. Raymond Kennie sr. Age 69
Anonymous said
on 11/22/2005 I often use plain yellow squash that in shape looks like a zucchini squash in my muffin recipe. I only make mini muffins which require only 14 minutes in the oven to bring them to a light brown. I do however double my cinnamon amount to give them a little more flavor.
Anonymous said
on 11/22/2005 Most squash cooks really well in the microwave. Puncture the squash in a few places and microwave for one minute. This makes the squash much easier to cut and clean out. You can then microwave the clean, halved squash until tender - one minute per pound.