All Simple Vegetable Recipes

Simple Methods of Cooking Types of Squash

Baked Squash

Small types of squash can be baked whole. They can be wiped clean, placed on a baking sheet or in a roasting pan, and baked at 350F to 375F. For 30 to 40 minutes per pound. I prefer to cut out a lid, remove the seeds and fibers, and brush the inside with butter or oil before baking. Check the squash about 15 minutes before you think it will be done so that it does not collapse. This is particularly important if you want to fill it with soup or stew.

All types of squash can also be baked in pieces. Brush the flesh very lightly with oil and bake, uncovered, for about 30 minutes. Test with a fork or sharp knife. Baked squash can be eaten as is, with butter and herbs or salt and pepper, or it can be treated like parboiled squash and cooled slightly, peeled, and used in another simple vegetable recipes. Squash prepared this simple and easy way retains more of its vitamins and minerals than when it is boiled.

Microwaved Squash

The quickest and simple cooking way to prepare squash is to cook it in the microwave. This method also retains the maximum amount of nutrients.
Small, whole squash can be microwaved on high for 6 to 10 minutes. Be sure to pierce them several times with a sharp fork to prevent them from exploding. I prefer to cut out a lid, remove the seeds and fibers, and brush the inside with a little oil or butter. They do not need to be pierced if the lid is left slightly ajar. Let the squash stand several minutes before stuffing or servings.
Larger types of squash can be cut up, placed in a microwaveable dish, covered with plastic microwave wrap, vented, and microwaved on high for 4 to 5 minutes. Let stand 3 to 4 minutes before uncovering.

Boiled Squash

Plain boiled squash is basically uninteresting. Some simple cooking vegetable recipes call for parboiling, though, and very thick-skinned squash is much easier to peel after being parboiled.
Place the cut up unpeeled squash in a saucepan of boiling salted water to cover. Simmer, uncovered, over medium heat, until the skin is easily pierced with a sharp knife. The time will depend on the types of squash, but begin checking after 10 minutes. Drain well, cool, and peel. Cut the squash into whatever size or shape the simple vegetable recipes call for.



Steamed Squash

All types of squash can be oven steamed or steamed over simmering water. To oven steam, preheat the oven to 375F. Place the squash halves - acorn squash, butternut squash, delicata squash, spaghetti squash and so on - cut side down in a baking pan. Add about 1/4 inch water. Bake, uncovered, until tender, 30 to 40 minutes. Remove from the steamer and continue with the simple vegetable recipes.
To steam over simmering water, place the types of squash, cut side down, in a steamer basket or a colander. Steam, covered, for 20 to 25 minutes. Remove from the steamer and continue with the simple cooking vegetable recipes. Pieces of larger squash can be steamed in the same way.

More about Simple Cooking Vegetable Recipes

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