There are several ways to get a squash cooked and ready to eat. You can do it the hard way, or the easy way, although I prefer the flavor you get from roasting in the oven.
Oven Method 1 (Practice Your Knife Skills)
Preheat your oven to 325
Cut your squash in half. Be very careful. Squash are hard and usually round so cutting them in half can be difficult. Scoop out the seeds. Again the squash is now a slippery round object. Place in a pan skin side down with ¼ inch of water in it. Bake until soft. Now use a spoon to scoop out the squash to use. (Careful they are very hot, the water is very hot.)
Oven Method 2 (Easier)
Preheat your oven to 325.
Pierce it (the squash, not the oven) with a sharp knife all around the skin.
Roast it on a pan (you don't need any water) for about 1 hour.
Remove from oven, Let it cool until you can easily handle the squash. Slice in half long ways, remove the seeds and take the flesh out with a spoon or fork.
Microwave Method
Just pierce the squash as suggested above, then microwave it for 8 minutes (flipping it over at 4) and cut as described in Oven Method 2.
The skin of a squash is edible, so don't be afraid to try it. It won't bite back! 🙂
You can find some wonderful recipes for all sorts of squash online. Here are some of my favorites.
Stuffed Butternut Squash for Breakfast
Enjoy Good Food,
Coach Nancy
