Squash Cooking Tip

Ingredients:

Squash of choice
Chosen squash toppings

Instructions:

Cut your squash into half then put w/ face-down in bake dish set few-inches away water then bake it at three hundred fifty degrees Fahrenheit. Turn halved squash over midway of cooking then brush w/ desired mixture:

For Butternut-Squash: This brings a flavorful, bit sweet & fine-textured flavor. It is high in carotene and has a deep-orange color. For this, you need to bake halved squash for about 20 mins then steam half-inch cubes about 10-15 mins.

For Acorn-Squash: It has deep-orange or green thickened ribs, making peeling quite a tedious task. It has orange-yellow flesh but is still fine-textures. Flavor is accentuated w/ pepper & hazelnut accents. Bake them about 20 mins then steam half-inch cubes about 10-15 mins.

For Delicata-Squash: Has mottled skin, striped w/ orange bits & spruce-green. Its flavor resembles that of a corn, sweet-style potato & butternut-squash w/ cream moist texture. Have them baked about 40 mins then steam sliced 3/4″ rings about 10 mins.

For Kabocha-squash: Dark green in color w/ unevenly arranged stripes & markings. It tastes like sweet-potato & pumpkin w/ mild texture & fine grains. Have halves baked about 45 mins. You steam the halves about 15-20 mins.

For Spaghetti-squash: Separate flesh into spaghetti-like strands. It has a mild sweet flavor but is bland, used for full flavored sauce. Have halves baked about 25-30 mins then boil for about 20 mins.

For Squash-seeds: Have seeds removed then roast them from squash’s cavity. You remove extra filaments then pat them dry. Never rinse them. You spread these seeds on bake sheet then dry them for days. Coat w/ some oil then roast them at three hundred fifty degrees Fahrenheit ’til golden. Season w/ salt.

For Squash-toppers, you have options to choose from:

Classic Maple-flavor: Brush 3 tbsps of maple-flavored syrup & 1/4 c of softened butter into cut portion then bake.

Lemon-Spiced Walnut: Combine 3 Tbsps finely-chopped walnuts, pepper, salt, 1 Tablespoon oil, 2 Tbsps walnut-oil, 1/2 teaspoon of nutmeg, 2 teaspoons of cinnamon, 1 Tablespoon of honey & 1 Tablespoon juice of lemon.

Lemon-Rosemary: Combine 1 Tablespoon of chopped rosemary, 1 Tablespoon of honey, 1 Tablespoon juice of lemon, & 2 Tbsps olive-oil

Honey-Ginger: Combine 3 Tbsps of sherry, minced 1 garlic clove, 2 Tbsps of soysauce, 1/3 c juice of lemon & 2 Tbsps of honey.

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