HOW TO PREPARE WINTER SQUASH

Scrub the squash before cooking. If baking whole, leave as is. If baking in pieces, leave the peel on. For all other cooking techniques, peel the squash by cutting in half or in pieces if large. Cutting into the thick, hard shell of a long-stored winter squash can be difficult, if not dangerous. Use a strong, sharp, heavy knife, preferably serrated. It is best if someone can steady the squash for you. If not, set the squash on a thick towel. Cut slowly and deliberately, plunging in the tip of the knife first, then pulling down on the rest of the blade -- you may have to hammer it with a mallet. Rather than try to saw your way through. Lift the knife out and start again. Remove the seeds and strings, and peel with a vegetable peeler or a paring knife. Cut the squash into chunks, cubes or slices and cook.

ROASTING OR BAKING PIECES:
3/4 pound winter squash (untrimmed) per person

Large squash must be cut into pieces for cooking. Bake halves, quarters, or slabs of winter squash cut side down on a rimmed baking sheet. Remove the seeds and strings before baking. Add 1/4 inch water to the pan and cover the pan with aluminum foil. Bake in a 400 degree F. oven until tender when pierced with a thin skewer. Halfway through the baking, pieces can be turned over with tongs, brushed with butter or mild oil, and sprinkled with brown sugar and nutmeg or other spice. Allow 30 to 45 minutes for small pieces. Serve in the shell.

ROASTING OR BAKING WHOLE:
3/4 pound winter squash (untrimmed) per person

Scrub the squash before cutting. Squash that will comfortably fit into your oven can be baked whole quite successfully. This saves the most nutrients and is an easier way to deal with a hard shell than trying to cut it.

Deeploy pierce the squash in 4 to 5 places around the top with a knife - -- air vents to keep the squash fro exploding. Set the squash in a baking dish or on a rimmed baking sheet (it may ooze sugary juices) and bake in the middle of a 375 degree F. oven until the flesh tests tender when pierced with a thin skewer or knife. A small squash may take 45 minutes; a whole butternut, 1 1/2 hours. Cut in half through the stem, scoop out seeds and strings, and serve as desired.

STEAMED:
3/4 pound winter squash (untrimmed) per person

Place prepared (uncooked) squash cut side down in a steaming basket over 1 to 2 inches boiling water. Cook, covered, until easily pierced with a thin skewer or knife tip, 12 to 15 minutes for 1-inch cubes, 15 to 20 minutes for small squash halves like Delicata or Sweet Dumpling, 25 to 30 minutes for large pieces of squash.

Source: Joy of Cooking, 1997