Cooking Winter Squash

Before chopping or cooking, wash the winter squash in warm water with dish soap. Rinse well and dry.

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.

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.

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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