It’s squash season! So now that you’ve just picked up a bunch of beautiful autumn squash, what do you do with it?
First, don’t refrigerate hard squashes unless they’re peeled or cut. Instead, keep them in a cool, dry place. They’ll last about a month.
Then try one of these yummy ideas:
Roasted delicata squash is a fast side dish, especially because you don’t have to peel it. Just cut the squash in half the long way, then scoop out the seeds. Slice into half-moons, rub with oil, salt, pepper and a little dried or fresh herbs if you like and roast on a baking sheet at 400°F until tender, about 20 minutes.
Super-slow roasted butternut squash is another winner, especially if you have something else going in the oven at the same time. Peel, seed and cut the squash into chunks; in a baking dish, toss with oil, salt and pepper. Throw in a bay leaf, if you like. Roast at 325°F, stirring occasionally, until very soft and starting to brown, at least one hour. Sprinkle with fresh lemon juice.
Steamed acorn squash with brown sugar is almost like dessert. Cut the acorn squash in half and remove the seeds. Place a pat of butter and a spoonful of brown sugar in the middle of each half. Sprinkle with cinnamon or pumpkin pie spice, if you like. Place in a microwave-safe dish and add a few spoonfulls of water; cover. Microwave on high, checking often, until soft. Depending on the size of your squash, it will take about 10 minutes.
Marinara sauce is an obvious choice for spaghetti squash, but don't forget about pesto! To steam spaghetti squash in the microwave, poke it full of holes and cook in high, turning occasionally, a few minutes at a time until tender. Let it cool a little, then cut in half crosswise and remove the seeds. Use a fork to scrape up the strands, then toss them with sauce and a little Parmesan cheese.
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