Sandra Keros
With the holidays just around the corner, it's that time of year again to be cooking up squash. I'm going to share with you a way to cook almost any squash without all the effort of peeling and chopping. How?
Pumpkins and squash come in a variety of sizes from large to small and wide to narrow. For a pumpkin, take a sharp, long chef's knife and place it on it's side so that the stem is parallel to the counter. Using a substantial and sharp chef's knife, chop it in half cross-wise through the pumpkin (not through the stem!). Scoop out the seeds using a grapefruit knife (or Williams-Sonoma has this neat-o gadget) and set aside.
Place pumpkin or squash open face down into a roasting pan filled with about 1/2" - 1" of water. Bake in a 375 degree oven for 30 minutes (for a small delicata squash) or 50 minutes (for a 2 1/2-lb sugar pie pumpkin). Pumpkin is done when you can easily squeeze the sides while still in the pan or when you can very easily slide a spoon through the flesh.
See tomorrow's blog to learn how to roast the seeds....it's better than popcorn...mmmm delish!
For Facebook friends, this blog is originally at www.SandraKeros.com/blog and www.SandraKeros.com/recipes
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