How To Cook Fall Squash:

Bring 1 inch of water to a boil.  Add 3 -4 inch pieces of squash and return to a boil.  Reduce heat and simmer 10-15 minutes or until tender.  Drain, cool and peel then mash or puree.  Salt to taste.

How to Bake Fall Squash:

Cut the squash in half and remove seeds.   Place it upside down on a cookie sheet with sides or a cake pan.  Add 1/4 inch of water to the pan.  Bake a 350-375 degrees for 45 minutes – 1 1/2 hours depending on the size of the squash.  The squash should be fork tender.  Cool and scoop out squash.  Mash or puree.  You can add any or all of the following: salt, brown sugar, butter or cinnamon to taste.   You can also scoop out the squash, mash and add brown sugar and then put it back in the oven with marshmallows on top until the marshmallows are  brown.  DO NOT cover!

How to Sautee Fall Squash:

Coarsely grate squash.  Heat  3 T. butter in a large skillet.  Add squash and stir in well coated. Cover and cook on low heat approximately 8 minutes or until softened, but not mushy.  Season to taste.  Variation:  After squash is cooked add 1 T. butter and 1/2 c. cream.

How to freeze Fall Squash:

Wash cut in halves and scoop out seeds and membrane.  Place cut side down on baking sheet and bake at 375 degrees until tender.  Scoop out pulp; mash or put through a food mill, cool, package and freeze.  Leave 1 inch head space in containers.

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