Bake a Winter Squash

Pumpkins and acorn squash make great autumn table decorations, but do you have to throw them away when the party is over? No! Try this technique for cooking and eating any type of winter squash.

Ingredients

Savory Recipe

  • Winter squash (ex. butternut, acorn, kabocha, etc.)
  • Water
  • Salt
  • Pepper
  • Optional:
    • Herbs
    • Butter or olive oil
    • Stuffing

Sweet Recipe

  • Butternut squash
  • Non-stick vegetable spray
  • 2 tablespoons of melted butter
  • 2 tablespoons of maple syrup
  • Spices (optional)

Steps

Preparing the Squash (Both Recipes)

  1. Preheat the oven to 400°F (204°C). A nice hot temperature will help caramelize the sugars in the squash to give it a richer, sweeter flavor.
  2. Wash the outside of your squash before cutting it in half. Squash skins can contain residue from a number of pesticides, so it’s best to wash it before sliding the knife through the skin and into the flesh.
  3. Scrape all seeds and loose threads from the center cavity of the squash. Save the seeds for roasting just like pumpkin seeds.

Using the Savory Recipe

  1. Place both sides of the squash, cavity side up, into an oven-safe casserole dish or cake pan. Very lightly sprinkle salt, pepper and any herbs you might like over the inside of your squash. (Sage is particularly nice with winter squash.) Some also prefer to brush the surface with olive oil or butter before seasoning.
  2. Pour water into the dish to a depth of about two inches. This will keep the squash from drying out.
  3. Place the dish into the center of the oven. Bake squash for 45 minutes to an hour, or until you can easily stick a fork through the flesh and skin.
  4. Remove the dish from the oven and decide how to complete the recipe. There are many possibilities for your squash; take a bite and see if it inspires you.
    • Eat your squash as is. Many people throw away the skins of winter squashes, but they are actually edible once softened; if you like the texture of your squash skin, garnish and serve the whole thing as a side dish.
    • Stuff the squash. This may require you to make additional space by scraping out some of the squash flesh; only do this enough to enlarge the cavity, then mix the scooped flesh in with the stuffing, then reinsert the stuffing mix into the squash.
    • Scrape the flesh from the skin with a spoon and place it into a bowl. Mash it with butter, salt, and pepper and serve it hot. For an additional flair, serve it inside its own skin.

Using the Sweet Recipe (Butternut Squash)

  1. Peel the squash with a veggie peeler (optional). Butternut squash skin is soft and edible once cooked, so feel free to skip this step.
  2. Dice the squash into 1/2-inch cubes. Use a large, sturdy knife for this, as squash is hard to work with.
  3. Spray a baking dish with vegetable spray before adding squash. This will keep it from sticking, as you will not add other liquids to the baking dish.
  4. Pour the melted butter and maple syrup over the squash cubes. Sprinkle with salt and toss to coat well. As a maple syrup alternative, you can use sugar or honey.
    • For an extra layer of flavor, use any of the following spices: cinnamon, pumpkin pie blend, apple pie blend, ginger, or allspice.
  5. Bake uncovered for 1 hour. Serve as a side dish.



Tips

  • Alternatively, make a Make a Squash Casserole or butternut squash soup.
  • Cleaned, cut, and oiled squash halves can also be cooked in the microwave; set the time and power level as you would for a similar weight of baked potato, or cook on high for 2-minute intervals until fork-tender.
  • Stir in or top your squash with any of the following items: sour cream, dried minced onions, parsley flakes, sauteed or caramelized onions, raw onions, shredded cheese, cooked (frozen or canned) peas, mixed vegetables, or cottage cheese. The flavor of squash also works great with curry powder or ginger; garlic and cumin bring out the savory notes.

Warnings

  • Be careful not to burn yourself while taking the squash out of, or putting it into, the hot oven.
  • Allow squash to cool at least 5 minutes before eating.

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Sources and Citations

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