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      Title: Winter Squash - Basic Preparation Methods
 Categories: Info
      Yield: 1 Info file
 
           Method & Information only
 
  Any of these methods can also be used to cook pumpkin.
  
  Cubed squash:  Peel, remove seeds, and cut in 1-inch cubes.  Put in
  casserole to which one tablespoon water has been added.   Cook
  covered in an oven at 350 F until just tender.  Season and serve; the
  squash should retain the shape of the cube.  Cubed squash is also
  excellent when steamed on top of the stove.
  
  Mashed:  Peel, remove seeds, and cut into small pieces.  Put into
  heavy kettle or saucepan with only a small amount of water - about
  half a cup of water for every pound of squash.  Cover and cook until
  nearly done. Remove cover and cook off the water.  Mash and season.
  Squash for mashing may be steamed if you prefer, or baked in the oven
  as for cubed squash. Or it may be baked in the shell, then the flesh
  removed and mashed.
  
  Squash varieties with tougher skins (like the hubbard) may be steamed
  or baked with the skin left on.  When tender, scoop out the pulp and
  mash. It is often a lot easier to scoop out the cooked pulp than it
  is to peel when raw.
  
  Squash baked in skin:  Cut small squash in halves or large ones into
  pieces about 3 x 4 inches.  Bake in skin until tender - this could
  take from 3/4 to 1 1/2 hours, depending upon the size and variety of
  the squash. When partly done, add butter or margarine and other
  seasonings. Serve in skin.
  
  Pioneer style squash:  Wash shell and cut into pieces about 2 inches
  square.  Put onto each unpeeled piece 1 tbsp molasses and a thin,
  small slice of salt pork (about 1 inch square.)  Bake 3/4 to 1 hour
  and serve in skins.
  
   Dave Sacerdote
 
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