Monday, October 21, 2013

This squash is too hard!

I'm trying to be a good local eater.  Or at least a seasonal one, but there's the squash problem.  The hard squash problem.  The too hard to cut open without hurting myself problem.

Which knife?

If you fear cutting your squash may finish with a trip to the ER, rather than a tasty dish, please follow these steps:

1.  Take the paring knife (the small one) and give the squash a few stabs - all the way into the center if you can manage.

2.  Pop the WHOLE THING into the oven at 350˚F (you can snap off the stem if you want).

3. Bake for about 20 - 30 minutes, or until the poked slits start to gap, and the bottom slumps or flattens just a bit.

4.  The squash should slice open much more easily.

Scoop the seeds out, and then bake how you normally would.

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