Cooking Squash in the oven
Pat Wang
just cut it in half, scoop out the seeds and then put it cut side down on a
cookie sheet. Does anyone know how long to cook it for and what temp?
Cindy
Julia Altshuler
at 350 degrees for about 40 minutes. The time and temperature are
highly variable. You can bake it hotter or cooler, and it will still
come out fine. Squashes vary so much in size and density that there's
no sensible way to say how long they should be baked for. I set the
timer for 40 minutes, poke a fork into it, and if I get any resistance
at all, keep baking it longer. The idea is to bake it until it is soft,
then bake it a little longer to make sure it is really sweet.
--Lia
PENMART01
>Has anyone tried cooking buttercup squash in the oven?
All winter squash can be baked.
>I've heard you can just cut it in half, scoop out the seeds and then
>put it cut side down on a cookie sheet.
Cut side *up* gives best results... don't forget to stuff her hole... butter,
raisins, and walnut/pecan.
>Does anyone know how long to cook it for and what temp?
At 350F, at least 1 hour, depending on size and doneness desired.
>Cindy
Hmm, the Wang twins...
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
jmcquown
Treat it like a baked potato. After I scoop out the seeds I brush it with
butter and sprinkle with salt & pepper. Bake at 350F for an hour. Same as
Acorn Squash.
Jill
limey
"Pat Wang" wrote in message
I don't know about buttercup, Cindy, but last night I cooked a spaghetti
squash just as you describe - cut it in half, scooped out the seeds and put
it cut side down on a baking pan with a little water. I baked it at 350ºF.
for an hour.
Dora
WiScottsin
"Pat Wang" <c-p....@worldnet.att.net> wrote in message
news:Ao6rb.217374$0v4.16...@bgtnsc04-news.ops.worldnet.att.net...
seeds, brush with olive oil, salt & pepper + a little garlic. Baked at 350
for about 45min, and checked with a fork. I bake cut side up - you get a
nice browning then.
I've done the same with butternut and acorn squash too.
Nancy Young
> > Has anyone tried cooking buttercup squash in the oven? I've heard you can
> > just cut it in half, scoop out the seeds and then put it cut side down on
> a
> > cookie sheet. Does anyone know how long to cook it for and what temp?
> > Cindy
> >
> I just cooked a smaller buttercup a few nights ago. Cut in half, scoop out
> seeds, brush with olive oil, salt & pepper + a little garlic. Baked at 350
> for about 45min, and checked with a fork. I bake cut side up - you get a
> nice browning then.
>
> I've done the same with butternut and acorn squash too.
My ex sil cut acorn squash in half and put maple syrup in the cavity
and baked them like that. They weren't bad at all. (laugh) I'm
not big on squash, but I'm coming around. I might try that again.
nancy
jmcquown
Too sweet for me! I know people sprinkle with brown sugar, cinnamon and
maple syrup and make it like a pumpkin pie. I prefer the naturally sweet
taste of the squash with just a little butter, salt & pepper.
Jill
alzelt
limey wrote:
The one squash that benefits from either boiling or microwaving. The
idea is to shred out the meat (strings) and treat as pasta.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
alzelt
Nancy Young wrote:
If the extra sweetness is grating on the teeth, "paint on some melted
butter that contains rubbed sage. Many squash are sweet enough without
adding extra sugar.
AChrist787
of making a stuffing with some precooked sausage, bread crumbs and some
seasoning and baking them that way.
Anne
PENMART01
>
>I'm thinking seriously of making a stuffing with some precooked
>sausage, bread crumbs and some seasoning and baking them
>that way.
>
>Anne
You can seriously use canned.
limey
"alzelt" wrote in message >
>
> limey wrote:
>
> > "Pat Wang" wrote in message
> >
> >
> >>Has anyone tried cooking buttercup squash in the oven? I've heard you
can
> >>just cut it in half, scoop out the seeds and then put it cut side down
on
> >
> > a
> >
> >>cookie sheet. Does anyone know how long to cook it for and what temp?
> >>Cindy
> >>
> >
> > I don't know about buttercup, Cindy, but last night I cooked a spaghetti
> > squash just as you describe - cut it in half, scooped out the seeds and
put
> > it cut side down on a baking pan with a little water. I baked it at
350ºF.
> > for an hour.
> >
> > Dora
> >
> >
> The one squash that benefits from either boiling or microwaving. The
> idea is to shred out the meat (strings) and treat as pasta.
> --
> Alan
I served it with meat balls and sauce. I'm sure Atkins would approve! I
usually microwave spaghetti, butternut and acorn squash but baking resulted
in more tender "spaghetti" strings.
Dora
jmcquown
I also have microwaved acorn squash. Cut some slits around the middle to
let the steam escape and then nuke the squash for about 10 minutes. Handle
it with an oven mitt! Cut it open along the slits in the middle, scoop out
the seeds and season with butter, salt & pepper, or whatever :)
Jill
limey
"jmcquown" wrote in message >
> I also have microwaved acorn squash. Cut some slits around the middle to
> let the steam escape and then nuke the squash for about 10 minutes.
Handle
> it with an oven mitt! Cut it open along the slits in the middle, scoop
out
> the seeds and season with butter, salt & pepper, or whatever :)
>
> Jill
>
Here's a version I like for a change and have cooked it many times. Yes -
I know! - it's sweet!
Dora
* Exported from MasterCook *
Pecan Squash
Serving Size : 4
2 acorn squash, about 1 pound each
2/3 cup graham cracker crumbs or soda
cracker crumbs
1/3 cup pecans -- coarsely chopped
1/3 cup margarine or butter -- softened
3 tablespoons brown sugar, packed
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
orange juice, to moisten
whole cranberry sauce (optional) to
garnish
Pierce each whole squash in several places to allow steam to escape.
Microwave on High for 6 minutes. Cut squash crosswise in halves; remove
seeds and arrange cut-side down on serving plate. Cover tightly and
microwave until tender, 7 to 9 minutes longer. Remove steam; cut thin slice
from pointed end to prevent tipping.
Mix remaining ingredients except cranberry sauce. Arrange squash halves
cut-sides up on serving plate. Spoon 1/4 of the crumb mixture into each
squash half. Microwave uncovered on High until filling is hot, 3 to 5
minutes. Top each squash half with a little cranberry sauce, if desired.
WiScottsin
"Nancy Young" <qwe...@mail.monmouth.com> wrote in message
news:3FAD1B7C...@mail.monmouth.com...
syrup, etc..) before baking. Savory spices only please ;-)
Nancy Young
> > My ex sil cut acorn squash in half and put maple syrup in the cavity
> > and baked them like that. They weren't bad at all. (laugh) I'm
> > not big on squash, but I'm coming around. I might try that again.
> >
> I'm definitely not a fan of adding sweet stuff to squash ( brown sugar,
> syrup, etc..) before baking. Savory spices only please ;-)
I don't remember them as being sweet, but we're only talking about a
teaspoons worth of syrup. I don't know why I'm adverse to squash.
And, I hate sweet on my food. Whatever.
nancy
PENMART01
>WiScottsin wrote:
>>
>> "Nancy Young" <qwe...@mail.monmouth.com> wrote in message
>
>> > My ex sil cut acorn squash in half and put maple syrup in the cavity
>> > and baked them like that. They weren't bad at all. (laugh) I'm
>> > not big on squash, but I'm coming around. I might try that again.
>> >
>> I'm definitely not a fan of adding sweet stuff to squash ( brown sugar,
>> syrup, etc..) before baking. Savory spices only please ;-)
>
>I don't remember them as being sweet, but we're only talking about a
>teaspoons worth of syrup.
I prefer baked winter squash topped with butter and fruit... canned peaches
dotted with unsalted butter is heavenly, perhaps a dash of cinnamon, but no
added sugar/syrup
>I don't know why I'm adverse to squash.
Probably never had it cooked properly, gotta be cooked long, so it becomes
kinda dehydrated/firm... squash all soft and runny is too reminescent of
Gerbers/Beechnut.
>And, I hate sweet on my food. Whatever.
Doncha like chocolate syrup on your ice cream entree? ;)
Wayne Boatwright
news:20031108135951...@mb-m11.aol.com:
Are buttercup squash the same as butternut squash? If not, the I
apparently have never seen a buttercup squash.
Wayne
WiScottsin
"Wayne Boatwright" <w...@SMN.worldnet.att.net> wrote in message
news:Xns942DC5AC0DBF...@204.127.36.1...
peanut-shaped squashed. Buttercup are round, dark green, and have a lighter
green bulge on one flat side. They both taste very similar - Buttercup
might be a tad bit drier than buttercup.
Wayne Boatwright
news:3fadaaa5$0$1101$4bb1...@news.dwave.net:
Then, is the buttercup anything at all like an acorn squash?
WiScottsin
"WiScottsin" <Lup...@TRASHgo.gom> wrote in message
news:3fadaaa5$0$1101$4bb1...@news.dwave.net...
Whoops - replace that last sentence with 'They both taste very similar -
Buttercup might be a tad bit drier than butternut"
WiScottsin
"Wayne Boatwright" <w...@SMN.worldnet.att.net> wrote
>
> Then, is the buttercup anything at all like an acorn squash?
I think acorn is a little more stringy, mushy than buttercup & butternut.
Here's a site i found that has lots of pictures and descriptions of lots of
squash ( along with other things too )http://www.seedsofchange.com/
Julia Altshuler
> Then, is the buttercup anything at all like an acorn squash?
In taste and method of preparation, yes. In size and looks, no.
The acorn is smaller. The buttercup is big and an odd shape. I found
pictures at: http://www.foodsubs.com/Squash.html
--Lia
Wayne Boatwright
Wayne Boatwright
jmcquown
Yep, looks like a round watermelon :)
Charles Gifford
>
> My ex sil cut acorn squash in half and put maple syrup in the cavity
> and baked them like that. They weren't bad at all. (laugh) I'm
> not big on squash, but I'm coming around. I might try that again.
>
> nancy
That's the way I do acorn squash too. I also add a large pat of butter in
the cavity before adding the maple syrup. Very yummy.
Charlie
Charles Gifford
I loike sweet on my food! Especially squash and Sweet and Sour Pork.
Charlie
in...@freewire.net
yum
Dave Smith
> Has anyone tried cooking buttercup squash in the oven? I've heard you can
> just cut it in half, scoop out the seeds and then put it cut side down on a
> cookie sheet. Does anyone know how long to cook it for and what temp?
Is there another way to do butternut squash? i just slice them in half, scoop
out the seeds and bake them along with the roast in a 350 oven for about 45
minutes.
Hahabogus
news:jJorb.4599$6c3....@newsread1.news.pas.earthlink.net:
> I loike sweet on my food! Especially squash and Sweet and Sour Pork.
>
> Charlie
>
Yes sweet and sour pork isn't the same without the sweet.
kab...@webtv.net
side (triangle shaped "plug") to let the steam out. Nuked a large
butternut for
10 minutes on HI and let it sit in the microwave til it was cool enough
to handle. The neck, being more dense, might need a few minutes more on
it's own. The peel came right off and I still have 10 fingers.
sf
Butternut soup comes to mind. Mmmm.
Carnivore269
I nuke 'em.
One of the few things the microwave is actually good for.
C.
Rodney Myrvaagnes
>
>"Pat Wang" wrote in message
>
>> Has anyone tried cooking buttercup squash in the oven? I've heard you can
>> just cut it in half, scoop out the seeds and then put it cut side down on
>a
>> cookie sheet. Does anyone know how long to cook it for and what temp?
>> Cindy
>>
With any kind of winter squash, I usually fine a way it sits stably,
and then cut a cap out of the top. Scoop out the seeds, sprinkle salt
and maybe aleppo pepper inside, pile in peeled garlic clove, perhaps a
hot pepper split, and some olive oil. Put the plug back in and bake it
at 400 until it is soft when stabbed.
Or I might chop up some smoked bacon in it.
Rodney Myrvaagnes NYC
Let's Put the XXX back in Xmas
Thalocean2
>syrup, etc..) before baking. Savory spices only please ;-)
>
>
Yay!, another purist. The wonderful flavor of so many foods it ruined by
people trying to "spice it up". It keeps me away from a lot of local
resturants. You shoulda seen the pile of sour orange mush that was being
passed of as squash the other day in one of our more "elite" establishments.
Very sad. All most squash needs is butter, salt and pepper. And don't cook it
until it's mush!!! It needs a bit of texture. We're not eating babyfood after
all.
Laura B.
Thalocean2
>scoop
>out the seeds and bake them along with the roast in a 350 oven for about 45
>minutes.
I peel it, seed it, cut it into chunks and microwave it with butter, salt and
pepper until it's soft but still retaining the cube shape. One of my favorite
foods. Dang, this and the spagetti thread are making me hungry.
Laura B.
Guppy21014
the inside a little and put in a stick of butter and 1/2 cup or so of brown
sugar, salt, pepper and replace the lid. bake about an hour. when the inside
is soft and cooked I gently scrap the flesh from the inside of the "bowl" walls
but leave it all inside the "bowl", stir a bit, and serve from the squash
bowl. Very pretty and yummy. Pam