experiments in squash

[jesslin]

Honey Bear squash FTW. Figuring I better do something with yon squash before it did something evil, like rot, I took some advice gathered Saturday evening and nuked the sucker a minute so I could get the knife through (unevenly, as usual). The online recipes all claim that cooking squash takes an hour or more; after last night I'm inclined to

Comments

[m_masque]

Hi there.

Not sure just what a Honey Bear squash is (I'll google it after putting this up ;) ) But the best way I've found for acorn squash or butternuts is to cut them in half, a good serrated knife is a boon for that,and scoop out the seeds and membranes. Brush the cut sides with a little canola or other vegetable oil (no olive oil though I suppose peanut oil might work) and place them cut side down on aluminum foil in either a cake pan (if you're doing one or two) or a cookie sheet (if you're doing more than the cake pan will hold)

Bake them at 350 degrees until the meat is tender, yeah, it's about an hour or so... Then turn them over and put a little butter and brown sugar in the nice little nest the squash provides. Leave them face up on the pan/sheet in the oven for another 20 minutes or so until the butter and sugar are melted and nice and bubbly.

Take out of oven, put on plate, eat and enjoy!

[jesslin]

Honey Bears are a subspecies of acorn. Softball sized, already on the sweet side. They'd have to be oil free; we only have olive in the house. I suspect their size will mean less oven time - they're really pretty dinky. I could have et a whole one as a side dish no problem.

[m_masque]

A little butter on them before baking, then. It's just there to keep them from sticking to the foil.