Squash for the Fall

One of the great in season fall vegetables is “Squash” of all kinds.  There are too many to name them all here.  But the three most popular ones these days are Acorn, Butternut and Spaghetti squash.

Roasting is the easiest way to prepare them.  For acorn squash, scrub, pat dry, cut in half crosswise and remove seeds.  Using a rimmed baking dish, bake in a pre-heated 400-degree oven for around 50-60 minutes.  You can place them cut-side up or down.  If doing down, you might want to turn them over with 15-20 minutes left on the time and fill with items of your choice.  Some ideas would be butter, brown sugar, maple syrup and/or cinnamon sugar.

Butternut squash works the same way.  Although you may want to add peeling and cubing to the process.  If you do, lower the heat to 350-degreees and the time to 45-50 minutes.  Also, toss or turn about halfway through the baking time.

For spaghetti squash, follow the butternut squash format.  Once done, turn them cut-side up and use a fork to form the spaghetti like strands.  Eat it in or out of the skin.  Be sure to let it rest 10 minutes before using the fork.

Add a little water to the pan if you want the squash a little moister.  Especially if you place them cut-side down.

Baking times may vary a little because of size of squash and your oven.

So this week I have a casserole and a soup using squash.  “Winter Squash Casserole” is Wednesday’s entry.  Then Thursday we have “Cream of Winter Squash Soup” to try.

So until next week, “Happy Cooking” and be sure to share the link, Thanks.