I was looking for a way to cook some of these huge winter squash that I’ve been growing – without having to use a hatchet to cut them open – and found these recipes.
thekitchn.com’s method of roasting a whole winter squash for 20 minutes, then cutting into it to scrape the seeds worked fabulously! I tried it with a 9 lb butternut x kikuza squash for the first time tonight. Not only was it a cinch to cut through, but the seeds & strings were much easier to scrape out. I wondered if this would have been harder if it was more done – as it would have bee hard to not scrape away good meat. Anyway, it’s a keeper for kitchen tips.
- Whole winter squash
- Place each squash directly in the oven, whole. (I used a rimmed baking sheet)
- Bake for 20 minutes or until soft enough to cut in half with little effort.
- Cut in quarters, place in a baking dish, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh.
- 2-3 lb butternut squash
- 1-2 T lime juice
- salt & pepper to taste
- Preheat oven to 350 degrees F.
- Place whole squash onto an ungreased baking sheet, and prick in a few places with a sharp knife.
- Bake, uncovered, approximately 60 minutes or until tender. Remove from oven.
- Cut squash in half lengthwise and remove fibers and seeds. Season each half with lime juice, salt, and pepper. Cut each half in half again and serve.