Small winter squashes such as butternut, Delicata, and acorn can be roasted in halves to serve right in the shell. Preheat the oven to 400°F. Halve the squash and scoop out the seeds. No need to remove the skin. Place the halves cut side up on an oiled rimmed baking sheet or shallow roasting pan,…
Winter Squash Recipes
How to Prepare and Roast Butternut and Other Winter Squash
Butternut squash is easy to prepare and roast. You simply peel and seed the squash, cut it into 1-inch chunks, toss the chunks with olive oil, salt, and pepper, spread the chunks evenly on a baking sheet, and roast at 375°F for 40 minutes or until tender and lightly browned. Once cooked toss the squash…
Cooking Winter Squash
Winter squashes are the most plentiful from early autumn until late winter. Unlike the summer squashes, the winter squashes must be cooked before they are eaten. Add winter squash to soups, stews, couscous, and curries. Use winter squash to make pies, cakes, muffins, cookies, pudding, soufflés, and cream desserts. Choose a winter squash—such as the…
Pumpkin Size: Cooking and Carving
Jack-o’-lantern or pie? That could be the question you ask when faced with a pumpkin in late autumn. The answer is simple. It’s in the size of the pumpkin before you. Pumpkin size: cooking and carving Small pumpkins are best for cooking. They will be sweet and delicious, perfect for pie fillings, breads, muffins and…
