|Thursday, 31 December 2009 11:02|
Winter Squash (such as Acorn, Spaghetti, Butternut, Hubbard)
1 apples, chopped
Small amount of brown sugar
Small amount of browned ground beef or sausage
Wash the outside of the squash with cold water removing any excess dirt
For hard skinned squash, pierce the skin three or four times and place in the microwave oven on microwave safe plate for 4 minutes on high power.
Remove from microwave, place on cutting board and cut squash in half with a sharp knife and scrap out all seeds with a heavy spoon.
Place in microwave safe pan with cut side down and add ¼ inch of water in the pan. Cover with plastic wrap or lid.
Microwave on high until tender when pierced with a fork.
Remove from microwave oven and place on a serving dish. Brown ground beef or sausage or grounded beef or microwave chopped apples or pears in the microwave for 1 minute to soften. Place in cavity of squash. You might want to add with 1 tablespoon of brown sugar and a little margarine or a different taste.
Conventional oven option to cook winter squash:
Wash squash. Cut squash in half. Place unpeeled pieces cut sides down on a shallow baking dish and bake in a 350°F oven for 30 minutes or longer. Check for doneness by piercing with a fork or skewer. When tender, remove from the oven and allow the pieces to cool. Spoon out the soft flesh and mash with a fork or process in a blender or food processor. Peeled pieces can be cut into cubes and boiled until tender. Use with any recipe calling for cooked mashed or pureed squash.
Small acorn squash and spaghetti squash can be pierced in several places with a long-tined fork or metal skewer and baked whole. Piercing prevents the shell from bursting during cooking. Place the squash on a baking dish and bake for 1 1/2 to 2 hours at 325°F. Test for doneness by squeezing the shell. When it gives a bit with pressure, it is done. When cooked, cut open and remove seeds. Scarp out spaghetti squash and separate with a fork to make it light and fluffy and look like spaghetti. Add spaghetti sauce and cheese or other favorite toppings and serve.
Doris I. Herringshaw
Extension Educator, OSU Extension
Erie Basin Extension Area
|Last Updated on Monday, 04 January 2010 09:45|