Cooking with Subtle, Sweet Winter Squash

Two of the easiest ways to prepare a winter squash are steaming and oven roasting.

Two of the easiest way to machinate a winter squash rackets are steaming and oven roasting . For either method , first peel the squash racquets and cut it into 1 - in . cubes . Steaming squash takes about 5 min . ; check out for doneness with a branching . To oven - roast , place the cube in a unmarried bed on a lightly greased baking sheet and broil them at 375 ° fluorine for about 25 minutes . Cubed squash makes a colorful accession to a vegetable swither or soup , an Native American curry , or a southwestern posole .

bake a squash takes longer than steaming or oven - roasting , but it really get out the deep squash flavor . Cut the squash racquets in half , and place the halves cut down - side down on a lightly greased pan . Bake them , uncovered , at 350 ° F to 375 ° F until tender , anywhere from 30 to 50 minutes depending on the variety and size of it . Once the halves are broil , you’re able to thrust the cavity and reheat them .

you’re able to also scoop out the flesh of a baked squash rackets and purée it , either by mashing it or by using a food processor . A seasoned squash racquets purée pull in a fabulous filling for fresh or spicy tarts and upset , and a scrumptious foot for creamy soups . It tot up flavor , moisture , and a warm hue to muffin , biscuits , scones , flannel-cake , and breads . And it works well as a stuffing for ravioli or as a topping for pizza pie .

The next time you broil squash , bake a few extra and purée them for freeze . As shortly as the purée is cool , grade it in a plastic container and immobilize it ; it will keep for calendar month .

by Susan CheneyDecember 1996from issue # 6

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