Monday, November 12, 2012
How to Roast Any Squash
Some people like to peel the squash, dice up the flesh, and freeze it raw. This is a perfectly decent method except for one thing - the prep work sucks! Peeling squash with a vegetable peeler is darned-near impossible, and peeling it with a knife is difficult and time-consuming. That's why my preferred method is roasting, scraping the flesh from the skin, and freezing it. Having pre-cooked squash on hand is fodder for practically instant meals, makes squash soup or sauce a cinch, and even makes a great add-in for dog food! Plus, it doesn't require any fancy knife work, which makes it faster and less dangerous for those home cooks who have less-than-great knife skills!
Whatever you decide to do with it, use these simple instructions as the base for all your various squash creations. And with all that extra time you saved, you can throw yourself an impromptu dance party!
Several lbs. mixed squash (Acorn, Butternut, Buttercup, Spaghetti, Kabocha, Pumpkin, etc.)
large roasting pan with inner-fitting roasting rack
Heat oven to 425 degrees.
Wash squash well, removing any clumps of dirt from the skin. Using a good, sharp knife, slice a small layer from the base of the squash to give yourself a flat bottom. Hold the squash firmly and slice in half. Use a large spoon to scoop out the seeds and pulp.
Add about 2 inches of water to your roasting pan (so it comes to just below the roasting rack). Place your squash halves cut-side down on the rack and place in the oven. Roast for about 1 hour, or until the thickest part of the squash is cooked through (it should yield easily when pierced with a knife).
Scoop the flesh from the skin and place in a container or plastic bag. Allow to cool in the refrigerator completely before sealing the container, then freeze, if desired.