Never wrestle with winter squash again. Trying to peel and cut them raw is down right dangerous, even with the sharpest of knives. Use this kitchen hack for the easiest and most flavorful winter squash. This hack works for every winter squash recipe you'll find on the internet and in all cookbooks. If the recipe calls for cubed winter squash roast until your finger feels the slightest give in the flesh of the squash. If it calls for puree, let them cool in the turned off oven for extra roasty flavor.
Wash the squash and place whole on a parchment lined baking sheet. No need to pierce them. Put them into a cold oven and set the temp to 375. When the oven reaches temp set a timer for 20 mins. Test when the timer goes off. Just a slight give for nice chunks of squash, quite soft for purees, soups, batters, breads, etc.
I usually do them then night before and cool in the turned off oven. The slow cool yields a lovely texture and a more flavorful finished dish.
Once cool, cut in half length wise and scoop out the seeds, saving them to roast if you'd like. Pull the skin off and dice or puree as per your recipe.
You'll find all sorts of great recipes using winter squash. They are plentiful at the farmers markets in the fall, require no refrigeration until you're ready to cook them, and last for months decoratively sitting out on your kitchen shelves or mantle.
Here are some Avanti Natural Winter Squash Favorites
Baked Stuffed Acorn Squash
Bestghetti Dinner
Vegan Cheez Whiz
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