I hear it all the time: Squash is hard!
What do I do with it? How do I peel it? Store it? Cook with it??
Today we will focus on answering all of these questions…and then some by showing you the easiest ways to work with our favorite fall vegetable!
First, check out this helpful video that we shot today covering some basics:
https://www.facebook.com/getvie/videos/2166429896929904/
Baking
My favorite way (and I think the simplest) is to preheat an oven to 350 F and place a whole squash (stem and all) on a baking sheet. Roast for an hour or so until skin is browned and flesh on the inside is soft when you insert a knife. Remove from the oven, all to cool slightly and peel off the skin easily. Scoop out the seeds and mash or puree flesh, then freeze or use as needed.
Peeling
My next favorite way, although not as hard as you think, is to peel a squash, especially a honeynut or butternut squash. Visit this photographic tutorial to see how (or pssst, watch our video!).
Preparing
Roast by slicing in half and placing cut side down, and place in a 350 F oven for 45 minutes to an hour with some water floating in the bottom of a baking sheet. This will provide extra moisture! Alternatively, you can place a whole squash or pumpkin in the microwave and blast on high for 30 second intervals until softened and easy to peel.
Storing
Did you know that squash can last all winter? Simply wrap in newspaper and allow to sit in a cool, dark place until ready to use. Make sure not to puncture your squash until you’re ready to cook with it.
Serving
Squash is great in all forms: cubed, mashed, pureed…you name it. Scroll down to see one of our favorite fall soups for Thanksgiving or anytime!
MAIN Gingery Butternut Squash Soup
Prep
Cook
Total
Yield 8-10 servings
We all make a turkey for Thanksgiving and tons of delicious sides, but what about a soup? You could use this before dinner and it can be served hot or cold. Make this soup in advance and refrigerate to save some time!
Instructions
- In a large soup pot over medium heat, add olive oil, onion, brown sugar, ginger, garlic and nutmeg.
- Cover and cook until onion is tender, about 10 minutes.
- Add squash and vegetable broth, then bring to a boil. Continue cooking until squash is tender, about 10 minutes.
- Let soup cool a bit and then begin to puree in batches using a blender. Once complete, return soup to pot and season to taste with salt and pepper.
Courses Soup
Cuisine Thanksgiving
We hope you enjoyed learning how to work with squash! Send your questions our way if you have any and we’ll be sure to answer.
Leave a Reply