How to cook the perfect winter squash, such as acorn, butternut, carnival, dumpling, delicata, spaghetti, hubbard or crookneck squash.
Cooking Winter Squash
- Use acorn, butternut, carnival, dumpling, delicata, spaghetti, hubbard, or crookneck squash. (Pete Wolff preferred hubbard, Ashley Wolff prefers acorn)
- Halve squash lengthwise and remove seeds (for larger squash, such as hubbard or crookneck, cut into manageable pieces, like quarters or eights) and lay skin side down into a baking dish.
- Add about a half inch of water to dish.
- Put about half of a tablespoon of butter into each of the halves. Add EITHER salt and pepper (for a savory flavor) OR brown sugar (for a sweet and nutty flavor).
- Also try maple syrup, instead of brown sugar.
- Cover, and cook at 400° for about 45 minutes (or until squash is soft).
- Let cool a bit and EITHER scoop out the squash and mash OR serve half as is!