How to Cook Winter Squash

The sweet, chewy winter squash - butternut, acorn, delicata, sweet dumpling and pumpkin, to name a few - are hell to peel but a joy to eat.

Instructions

Difficulty: Easy

Things You’ll Need:

• Acorn Squash
• Butternut Squashes
• Pumpkins

1. Cut winter squash in half and scoop out the seeds and stringy flesh before cooking. Remove any stems.
2. 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.
3. Scoop the roasted squash out of the peels and mash with butter and milk or cream. Add some grated Gruyere cheese or the sugar or syrup.
4. 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.
5. Boil squash chunks for 5 to 15 minutes, depending on size. Mash or use in recipes.
6. 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.
7. Add cooked, diced winter squash to a basic risotto.

Tips & Warnings

• If you plan to cook pumpkin, look for Sugar Pie or other "eating" pumpkins at your market, as these are less stringy than jack-o'-lantern pumpkins.