Thanks Robert for that update on the storage potential of winter squash. Now I bet you want to know how to cook them. I personally like to roast them and make
pumpkin pie healthy food for my family. Here’s how I roast them. It’s pretty easy and requires no monitoring, so you can go about your other chores. You can roast pumpkins or any winter squash this way.
First, preheat oven to 350°F. Now, cut them in half. Be careful, they can be very hard, which makes cutting a little dangerous.
And finally add some water to the bottom of the pan, maybe a cup or less. It depends on the size of the pan and how many you are roasting. Mine has a groove along the outer edge so I like to add a little more because I know the pumpkins won’t be sitting in the water. Cover with aluminum foil tightly and roast for 45 minutes to 1 1/2 hours. Until they are tender when you push them with your finger. If they aren’t done, it makes them tougher to scoop out and the pulp is often more stringy and fibrous.
Here is butternut squash, acorn squash and sweet dumplings.
Here’s a link to a really yummy Thai coconut curry soup from Weight Watcher’s that uses butternut squash but I think you could substitute any winter squash.
Please share a link to your favorite squash recipes in the comments section.