How to cook rich, perfectly roasted winter squash without any prep work. This method works for winter squash of any size, so adjust the roasting time as needed.
Preheat oven to 400 degrees.
Roast the whole squash on a baking sheet until the skin is papery and a fork inserted into two or three different spots reveals very tender flesh (45 minutes per pound).
Remove from oven and set aside until cool.
Breakfast. Lunch. Dinner. Have squash for them all!
Start by cooking a whole winter squash.
Add cooked cubes of butternut squash, grated Gruyere cheese and chopped sage to a frittata mixture.
Meal-prep lunches by layering cooked spaghetti squash, marinara sauce and meatballs or shredded chicken.
Add thick slices of cooked acorn squash (you can keep the skin on) to soup or stew during the last few minutes of cooking.
“Work With What You Got!”
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Keep Squash Fresh
A whole squash can be stored in a cool, dry place for up to a month. Once peeled and cubed, it will stay fresh in the refrigerator for up to one week in an airtight container. Once peeled and cubed, don’t keep it any longer than a week in an airtight container in the fridge. If flesh had dark or mush spots, it’s time to throw it away.