Baking Winter Squash

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Squash are all over in the produce departments right now.  For most applications, squash needs to be baked before adding it to other ingredients.

Here’s how.  Hold on, take notes, it’s kind of a doosie.

Just kidding it’s really easy.

Set your squash of choice on a baking sheet and stab a few fork holes in the top for ventilation.  (Yeah, I’ve skipped this step and had an explosion in the oven).  Slide uncovered squash into a 350 degree oven and set the timer for 45 minutes.

Walk away and get all kinds of other things done. 

When the timer goes off, remove the squash from the oven (it should be soft to the touch). Let it sit until it is cool enough to handle.  Cut the squash in half and scoop out all the seeds and stringy membrane.  Throw that away.  

Scoop out all the yummy squash “meat” and place it in a large bowl.  Mash it up with a fork or potato masher and either store in an airtight container in the fridge or use immediately. (Spaghetti squash should be separated by “raking” not mashed.) Prepped this way, squash is an amazing addition to various baking recipes, stews, curries, or even chili.  


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