Cooking Winter Squash

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Cooking Winter Squash

Roasted Squash Image

Most winter squash have tough, hard skins. It is easier to cook them with the skin on.

  1. Wash the skin and cut squash in half lengthwise or in 1-inch rings. If squash is too tough to cut, microwave or bake for a few minutes until squash is warm to the touch and soft enough to cut.
  2. Remove seeds and stringy fibers with a spoon. Save seeds for roasting later! Cover and refrigerate seeds for up to 1 day.
  3. Cook squash. The squash flesh should be easily pierced by a fork when done.
    • Microwave (shortest cooking time). Place squash cut side down on a microwave-safe dish with 1 to 2 tablespoons water. Cook on HIGH, checking for doneness every few minutes.
    • Bake at 350 to 425 degrees. Line a baking dish with foil for easier clean up. For a “roasted” flavor, rub squash with a little vegetable oil and cook uncovered. For a “steamed” texture, add ½ cup water to the pan and cover with foil. Check for doneness after about 45 minutes. Larger squash may take longer to cook.
  4. Season cooked squash with your favorite spices. For a “sweet” flavor, try cinnamon, nutmeg, allspice or ginger. For a “savory” flavor, use garlic powder, onion powder, chili powder, parsley or oregano.
  5. Refrigerate or freeze leftovers.
Last updated: 07/12/17

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