I learned this yesterday and thought it was soooo Cool, I had to pass it on.... I wish I had learned this years ago....
This makes prepping squash EASY....
Bride read to vent the squash so it does not blow up in the oven.... That would be a PITA.....
first wash the dirt off..... The directions said, "poke holes with a phillips screwdriver"..... HUH ??
What if the holes plugged ??? So, not wanting to take a chance on cleaning the oven, I cut out plugs.....
A little history here.... cutting up squash can be a daunting task.... sharp knife, cleaver, hammer.... all are impractical
when a hard squash needs cutting......
So, into a 350 oven... The first hour was not enough... The tip of a knife would not penetrate this baby.... It was tough....
After the second hour, it seemed soft..... Oven turned off and it was left to sit, soften and cool......
The squash was placed on an air-bake type pan.... doubled 1/2 sheet pans would work also... I have done that in the past
for cooking other things so the bottom would not burn.....
The knife penetrated the skin and flesh easily.... Bride scooped out the seeds and strings.....
I cut it into chunks preparing for the bake cycle.... The chunks were placed in a turkey roaster with some water for steam....
lid off.......
Bride baked the chunks for about 1 hour until tender at 350..... time will vary depending on how the first bake went.....
Then I sliced into the meat in strips.... the strips were filleted from the skin.... That was easy.....
The chunks can be served as is for portions for dinner or brown sugar and other stuff sprinkled on them....
This method of softening the squash should work for any squash that is difficult to work with.....
Chunks pureed for Hubbard Squash Pie.... We switch from Pumpkin after trying it a few years ago.....
Bride says we don't need to prep another squash for next year....
We will have left over frozen squash.....
Hope this will help you..... Dave and Bride........
This makes prepping squash EASY....
Bride read to vent the squash so it does not blow up in the oven.... That would be a PITA.....
first wash the dirt off..... The directions said, "poke holes with a phillips screwdriver"..... HUH ??
What if the holes plugged ??? So, not wanting to take a chance on cleaning the oven, I cut out plugs.....
A little history here.... cutting up squash can be a daunting task.... sharp knife, cleaver, hammer.... all are impractical
when a hard squash needs cutting......
So, into a 350 oven... The first hour was not enough... The tip of a knife would not penetrate this baby.... It was tough....
After the second hour, it seemed soft..... Oven turned off and it was left to sit, soften and cool......
The squash was placed on an air-bake type pan.... doubled 1/2 sheet pans would work also... I have done that in the past
for cooking other things so the bottom would not burn.....
The knife penetrated the skin and flesh easily.... Bride scooped out the seeds and strings.....
I cut it into chunks preparing for the bake cycle.... The chunks were placed in a turkey roaster with some water for steam....
lid off.......
Bride baked the chunks for about 1 hour until tender at 350..... time will vary depending on how the first bake went.....
Then I sliced into the meat in strips.... the strips were filleted from the skin.... That was easy.....
The chunks can be served as is for portions for dinner or brown sugar and other stuff sprinkled on them....
This method of softening the squash should work for any squash that is difficult to work with.....
Chunks pureed for Hubbard Squash Pie.... We switch from Pumpkin after trying it a few years ago.....
Bride says we don't need to prep another squash for next year....
We will have left over frozen squash.....
Hope this will help you..... Dave and Bride........
