This is my absolute favorite way to cook a winter squash! It is so amazingly easy and simple that I almost feel silly posting it here. I use this for any type of squash from large pumpkins to small acorns. I used to cut my squash in half and scoop out the seeds before cooking, but it can be challenging to cut through the tough shell of a raw squash. So recently I have been using this method. This way there is no cutting involved until the squash is soft and tender. Plus the seeds scoop out very easily.
First wash your squash to remove any dirt and debris. Also remove the stem if you like.
Next take a sharp knife and stab into the squash in a few places. I usually do it in about 3 spots.
Then place your squash on a baking sheet and bake at 350 degrees for about 1- 2 hours depending on the squash. Small squash like acorn and delicata take less time. This red kabocha squash took almost 2 hours.
When a knife slides into the squash easily, remove it from the oven and allow to cool for a few minutes.
Carefully cut squash in half. It will still be vary hot inside so don’t burn yourself!
After letting it cool more, gently scoop out seeds into the compost or place in a another dish to save for roasting later. Scoop out flesh and mash up with a little butter and cinnamon like we did for dinner tonight or puree in a food processor adding a little water if needed. Then use in any of your favorite squash recipes!
This truly is such an easy way to cook squash and the flavor is wonderful. I prefer to bake my squash rather than steam or use the crockpot because the flavor is much richer.
Linked to the Prairie Homestead Barn Hop!