Baking Whole
Pierce squash in a few spots with a fork. Bake in a 375°F
oven until tender, 30-75 minutes depending on the size of the squash. Let cool
a little, then cut in half and scoop out the seeds.
Spoon chili or other stew into the halves. Or let a little
butter melt in them. Or cut the squash in wedges. Or scoop out the cooked
squash and add to a stew or mash into a soup. Or bake in muffins or scones.
Baking in Halves
Cut squash in half. Scoop out seeds. Brush oil on the cut
surfaces and place squash cut side down on baking sheet. Bake at 350°F until
tender, 20-50 minutes depending on size of squash.
Baking in Wedges
Warm olive oil in a pan with chile flakes and whole cumin
seeds. Remove from heat and let steep a few minutes.
Carefully cut the squash into wedges less than 1 inch wide. Discard
seeds.
Sprinkle a little salt into the oil. Rub the cut surfaces of
each squash in the oil and place on a baking sheet. Pour remaining oil over the
squash. Bake at 400°F until tender, about 20 minutes. Serve warm.
Sautéeing
Peel and dice squash in ¾ inch pieces. Warm olive oil and
garlic. Add squash and a splash of white wine or vegetable stock or water.
Cover and let cook, stirring occasionally and adding more liquid if necessary, until
tender, about 30 minutes. Can be served as is or stirred into a grain dish or
soup or pot of beans.
Steaming:
Peel and shop into 1 inch pieces. Steam about 7 minutes. Add
to soups, stews or stir-fries. Or toss in garlic butter.
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