Agriculture Reference
In-Depth Information
in your knife block, stick with the tenderer types, such as butternut or any of the pepos.
These can be peeled either before or after cooking. Always peel squash before sauteing,
however. With some of the thinner-skinned squash, a reasonably sharp vegetable peeler
will be all that's required. Otherwise, you'll have to use a chef's knife. After you peel the
squash, cut it in half and remove the seeds and strings. Then dice the flesh neatly. When
you're roasting squash, it's best to remove the peel after cooking. Before roasting, cut the
squash in half and remove the seeds and strings. Place the halves cut side down in a roast-
ing pan with a little water. Roast at 400 degrees, turning the squash cut side up after 20
minutes. Cook until the flesh is easily pierced with a fork, usually about 1 hour. Once the
squash is cooked, spoon the flesh away from the skin, if desired.
ONE SIMPLE DISH : Cut the squash in half and remove the seeds and strings.
Place the halves cut side up in a roasting pan and add about 1/4 inch water. Place a pat
of butter in the cavity of each half, salt lightly, cover tightly with aluminum foil and bake
at 400 degrees for 30 minutes. Remove the foil and continue roasting, basting the squash
occasionally with butter from the cavity, until the squash is quite tender, about 30 minutes
more. Dust lightly with freshly grated nutmeg before serving.
Winter Squash Risotto with Walnuts and Fried Sage Leaves
We usually think of winter squash as having emphatic flavors, but diced fine, it
adds a subtle sweetness and earthiness to this risotto. The crisp fried sage leaves
perfume the risotto nicely.
6 SERVINGS
