A few notes on baking squash: First, it's either stuffed, or it's not. Second, make sure you cook until it is totally soft! Undercooked squash is not so good! Thoroughly scoop out seeds and throw them away, or bake them with a little spice (We like wasabi powder), salt, a little olive oil, and pepper.
Always coat the baking sheet with olive oil, and add a little butter to the cavity of your squash. The time varies depending on the type of squash.. Otherwise, it is as simple as that!
Stuffed Acorn Squash ~ With Apples and Cinnamon
Halve and Bake flesh-side up @ 400° for 1 hr, 15 min.
Add: Baked apples, cinnamon, butter, and a "crust"~ use this recipe for apple crisp
Stir the apple crisp into the the baked squash
Serve with pumpkin muffins
This was delicious!
Stuffed Butternut Squash ~ With Roasted Red and Yellow Pepper
Halve and Bake flesh-side up @ 400°F for 1 hr, 30 min.
Add to the cookie sheet red and yellow peppers, halved and sunny-side up
The peppers will start to brown around the edges- that's fine and makes it taste good. You can wrap them in tin foil (I didn't do this, but I've heard it helps keep them more crisp as they brown).
Dice the roasted red and yellow peppers, add to squash with butter, salt, and pepper.
This made a very nice side to Tomato and Roasted Red Pepper soup!
Stuffed Spaghetti Squash~ With Sun-dried tomato pesto sauce
Halve and bake, flesh side down @375° for 1 hr, flipping halfway through.
Add store bought sauce-
this one looks good
I can't find the kind I bought, but it was from Whole Foods.
Toss baked squash with this, add a little grated parmesan and you're ready to eat!
Enjoy! Bon appetit!
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