| Winter SquashHow to prepare Winter Squash 2 medium winter squash (acorn, butternut, or hubbard)
1/4 cup of firmly packed brown sugar
2 tablespoons of butter or margarine, softened
To CLEAN: Wash squash thoroughly in cold water. Cut in half and remove seeds and fiber from center of squash. winter squash may be baked in halves or pieces without peeling or may be peeled and cut into chunks for mashing.
To STEAM: Peel squash and cut into 11/2 inch chunks. Arrange on steaming rack. Place over boiling water; cover and steam 15 minutes or until squash is tender. Remove from heat and sprinkle with brown sugar. Steam an additional 5 minutes. Transfer squash to a serving dish; dot with butter and toss lightly to coat squash well. Yield: 6 to 8 servings
Other cooking methods: Bake
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Steamed Acorn Squash - Slice acorn squash about 1 inch thick. Remove green peel. Put into large skillet with small amount of water. Steam, covered, until tender. Drain if water has not all evaporated. Pour melted butter over squash and sprinkle with brown sugar. Heat a few minutes longer to glaze squash. Preparation: Cut squash in half and scoop out seeds and interior pulp. To bake: Place cut side down on lightly greased baking sheet. Bake in 375ºF. oven for 50 minutes for acorn squash, 70 minutes for butternut, at least 70 minutes for hubbard, or until flesh is tender when pierced with a fork. Bake spaghetti squash whole. Prick skin with long tined fork in several places. Bake in 350ºF. oven for 50 - 90 minutes, depending on size. Squash is cooked when it is tender when pierced with a fork. To steam: Cut prepared squash into halves or quarters, hubbard or other large squash into chunks, peel if desired. Arrange on rack in steamer, add boiling water, cover and steam until tender, about 15 to 25 minutes depending on size of pieces. Serve as is or remove squash from skin and mash. |
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