Cooking Winter Squash

Winter Squash peel or not

Hard squashes like butternut need to be peeled, You don't need to peel – delicata, acorn, and kabocha squashes

Baking smaller acorn like squashes 

Cut in half; scoop out the seeds. 

Place teaspoon honey or maple syrup and 1 tablespoon butter into their centers. 

Bake in a preheated 350°F oven for about 30 minutes, or until easily pierced with a fork.

Roasting 1 inch pieces of Squash

Preheat oven to 500°F

Cut in half, remove seeds and peel if desired. And cut into 1 inch pieces

Place the squash on a rimmed baking sheet. 

Coat with virgin coconut oil or olive oil, season with salt and pepper

Spread pieces don’t crowd

Roast for 20 minutes and flip over (optional)

Roast another 15- 20 minutes until tender. Insert paring knife into the flesh to check tenderness. Squash should be caramelized

Roasting Whole Squash

Preheat oven to 400°F

Cut in half and remove pulp and seeds. Place the squash halves, cut-side up, on a rimmed baking sheet. 

Rub the flesh with softened butter, virgin coconut oil, or California olive oil, season with kosher salt and pepper

Flip the squash over cut side down and roast them for 35-40 minutes 

Roast until the skin is blistered, browned, and the flesh is tender. Insert a fork or knife under the skin to test that the flesh is tender.

Cool and peel the skin 

Boiling

Cut the squash in half and remove pulp and seeds. 

Peel and cut the squash into chunks. 

Place in a saucepan and cover with salted water. Bring to a boil and cook until the squash is tender.

Cool and scoop out the flesh off the skin and purée in a food processor or mash it.

To use the purée in pies, pass it through a strainer or sieve to remove any fibers or chunks.

Microwave

Remove the skin, cut in half and removing the seeds. Place on microwave-safe plate cut-side down and heat on high for 5-10 minutes depending on size, or until tender.

Cool before handling.

Stewing or braising

Remove the skin, cut in half, remove seeds and cut into 1/2 inch pieces.. Add soups, stews, or casseroles at the beginning of the cooking time.

Food Pairings

Citrus, butter, cream, cheese, caramel, toasted nuts, cocoa, mushrooms melon, okra, tea, beer popcorn, rye bread, most root veggies, eggplant, tomato, beans, peppers, sweet potatoes, apple,