Roasting a Whole Squash | The Cut-in-Half Method Plus, a special suggestion for really troublesome squash. I have two fool-proof squash cooking methods, one if you’re brave enough to cut them in half, and one if you’re not. When using a whole squash, whether cutting it in half or leaving it whole, remember to give the outside of it a rinse first. And come on, if you’re scared of cutting a squash in half, what are you doing with a 5 lb squash? Joking. The only restriction is size- that is, if it won’t fit on your pan or in your slow cooker. I’ve met a lot of squash… in fact, I belong to some rare seed groups and have seen some pretty odd and different squash- and I’ve never seen one that I don’t think would work with either on of these methods. And if you do get that thing cut in half- then what? Steam it, microwave it, bake it? What’s the best way to cook it, that makes the most of my time and takes the least resources? ![]() If you’ve ever been defeated and left a squash on your cutting board with a knife stuck in it like cement, than you know what I mean. Winter squash can be a pain in the rear to prepare, am I right? Sometimes we’re like a two-man kitchen comedy show. ![]() It’s become kind of a joke around the homestead now- where if he asks what’s for dinner I’ll often declare, “just squash.” And then a wave of exaggerated sadness washes over his face. He acts like I’m offending him at even the mention of putting some on his plate. There are only a few things that Karl won’t eat- and much to my disappointment, one of those is things is winter squash.
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