How to Cook Squash
Preheat the oven to 400 degrees Fahrenheit (205 C)., Wash the outside of the squash and pat it dry with paper towel. , Decide whether or not to peel your squash., Season the squash., Bake the squash., Test the squash for doneness., Taste the squash...
Step-by-Step Guide
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Step 1: Preheat the oven to 400 degrees Fahrenheit (205 C).
You can cut up and roast thin-skinned summer squash without peeling it.
If you want to roast winter squash in bite-sized pieces, then you should peel it with a sharp knife.
If you want to roast larger pieces of winter squash, simply slice the squash in half.
Then, use a spoon to remove the seeds.
Prick the skin with a fork to prepare it for roasting. , Spread small pieces of squash in a thin layer over the bottom of a roasting pan and sprinkle them with salt and pepper.
Drizzle them with some olive oil.
If you're roasting a large winter squash, sprinkle the cut side with salt and pepper and drizzle it with a bit of olive oil.
Place both halves of the squash, skin side down, on a metal roasting pan sprayed with cooking spray. , Thin-skinned squash cut into small pieces will roast in about 20 to 30 minutes.
Thicker-skinner squash cut in large pieces will take 30 to 45 minutes to roast. , The flesh should be tender and easy to pierce with a fork. , Add salt and pepper if needed. , Scoop small pieces onto a plate alongside your main dish.
Large pieces can be served individually, or you can scoop out the filling and mash or puree it. -
Step 2: Wash the outside of the squash and pat it dry with paper towel.
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Step 3: Decide whether or not to peel your squash.
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Step 4: Season the squash.
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Step 5: Bake the squash.
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Step 6: Test the squash for doneness.
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Step 7: Taste the squash for seasonings.
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Step 8: Serve your roasted squash.
Detailed Guide
You can cut up and roast thin-skinned summer squash without peeling it.
If you want to roast winter squash in bite-sized pieces, then you should peel it with a sharp knife.
If you want to roast larger pieces of winter squash, simply slice the squash in half.
Then, use a spoon to remove the seeds.
Prick the skin with a fork to prepare it for roasting. , Spread small pieces of squash in a thin layer over the bottom of a roasting pan and sprinkle them with salt and pepper.
Drizzle them with some olive oil.
If you're roasting a large winter squash, sprinkle the cut side with salt and pepper and drizzle it with a bit of olive oil.
Place both halves of the squash, skin side down, on a metal roasting pan sprayed with cooking spray. , Thin-skinned squash cut into small pieces will roast in about 20 to 30 minutes.
Thicker-skinner squash cut in large pieces will take 30 to 45 minutes to roast. , The flesh should be tender and easy to pierce with a fork. , Add salt and pepper if needed. , Scoop small pieces onto a plate alongside your main dish.
Large pieces can be served individually, or you can scoop out the filling and mash or puree it.
About the Author
Frances Morales
Writer and educator with a focus on practical creative arts knowledge.
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