We had a very large orange striped cushaw (see picture of the cushaw below) that went right from a hay bale on the deck to the oven after the first frost! Blue Hokkaido is next! Did you know that some squash work well both as decoration and food. How much easier does it get than to put a whole winter squash in the oven, then come back a couple hours later. (Alas this will not hold true for summer squash.) Did you know those big old squash are actually quite tasty? Now they’re easy too. By the time the squash comes out of the oven you can rip it apart bare-handed! Yes, this method has a number of advantages including: And my husband’s dentist recently mentioned that she is too protective of her hands to ever cut into a squash. I don’t know about you, but putting a knife into a tough squash has always scared me. And possibly bigger than the microwave.Īnd while I have almost always roasted squash as halves, set cut side down in water, I wondered- how feasible would it be to make Whole Roast Buttercup Squash–or another Winter Squash? After checking a number of websites, I learned that people do indeed do this. And while I may soften a hard butternut in the microwave to make it easier to cut, this was tougher. Bigger, older squash often have particularly thick, tough skins. I was feeling pretty good until I got it home and my husband said he needed a saw.Īlas, he was only partly kidding. Though not certified organic, they sell produce grown with many of the same standards.Ī few weeks ago, I picked up a large banana squash which the seller said was her favorite. There is a favorite farm stand I go to every year. Whole Roast Buttercup Squash (or Any Winter Squash) is super easy with this recipe for baking it whole.
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