A pound of squash usually yields about 1¾ cups of cooked meat.
To cut a small winter squash, first knock off the dried stem by pressing it firmly against the counter. Then, with a whack, sink the blade (not the tip) of a large chef's knife or cleaver into the squash, and press down on it heavily or tap it with a mallet, using a rocking motion to help the knife work its way through.
To peel squash whose surfaces are warty or convoluted, first stem cut and seeded pieces until tender, at least 20 minutes. Or brush squash pieces with oil and bake, cut side down, at 350øF for a bout 30 minutes, until the skin is soft when pressed. Then slice off the skin.
To bake whole squash, pierce it in several places with a knife, then set it in a baking dish and bake at 350øF for 1 hour, or until tender. Halve the squash, remove the seeds, season and eat (you can roast and salt the seeds for great out-of-hand eating). Or scoop out the meat to use for a pure, pie, soup or other dish.
~ Roasted Squash:
Cut unpeeled squash into chunks if large; halves if small. Brush with olive oil and bake at 375øF for 40 minutes.
~ Sauted Squash:
Peel and grate into long shreds. Saut in olive oil with onions. Add salt and pepper, toasted pecans, minced garlic and sage.
~ Squash Gratin:
Cube peeled squash and toss in flour. Toss with parsley, sage and garlic. Place in a gratin dish, drizzle with oil and bake at 350øF for about 1« hours.
Food and Wine
Submitted By DIANE LAZARUS On 11-07-95
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