With the abundance of winter squash available, you might wonder the best (or perhaps easiest) ways to prepare the many varieties. Read on for the simplest roasting and cooking methods. You can also follow our guide to learn more about the plentiful squash available now at RT. When picking your squash, they should be heavy for their size and have a dull appearance. They should also be firm to the touch with no soft spots, bruises or cuts. If squash are cut, the flesh should have a moist appearance.
How to cook squash in the oven:
- Bake a smaller squash whole by piercing the skin with a knife in several places or by cutting it in half and removing the seeds and fibers. Place it whole, or halves with cut sides up, in an ungreased baking pan or dish.
- If baking halves, add about 1/4-inch water to the pan. Dot squash halves with butter, and sprinkle with salt and pepper.
- Bake at 350°F for 45 to 60 minutes, depending on the size and variety of the squash. Cool slightly.
- If whole, cut open and remove seeds and fibers after baking. Remove skin.
How to cook squash on the stove-top:
- Peel squash, and cut into 1-inch cubes or slices.
- To boil, cover and cook in 1-inch boiling water 10 to 15 minutes or until tender.
- To steam, place steamer basket in ½-inch water in saucepan or skillet; add squash. Cover tightly and heat to boiling; reduce heat to low. Steam cubes seven to 10 minutes, for slices steam 12 to 15 minutes.