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.

Difficulty: Easy

Instructions

Things You'll Need:

• pumpkins
• butternut squashes
• acorn squash
• Acorn Squash
• Butternut Squashes
• Pumpkins
• 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.

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[Rockney]

on 11/29/2008 A great quick meal recipe!

[vette1]

on 11/1/2008 I am from Oregon and we have the "Squash King" who owns and operates Trapold Farms-Portland, OR. I have tried their Ushiki Winter Squash-Sweet White Acorn Winter Squash-Carnival Winter Squash. These have a sweet flavor and have very creamy flesh. You will be delighted with their many varities of Winter Squash.

[POPS]

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

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.

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.