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  #1 (permalink)   Report Post  
Pat Wang
 
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Default Cooking Squash in the oven

Has anyone tried cooking buttercup squash in the oven? I've heard you can
just cut it in half, scoop out the seeds and then put it cut side down on a
cookie sheet. Does anyone know how long to cook it for and what temp?
Cindy


  #2 (permalink)   Report Post  
Julia Altshuler
 
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Default Cooking Squash in the oven

Oh yes, this is the way I cook winter squashes all the time. I bake it
at 350 degrees for about 40 minutes. The time and temperature are
highly variable. You can bake it hotter or cooler, and it will still
come out fine. Squashes vary so much in size and density that there's
no sensible way to say how long they should be baked for. I set the
timer for 40 minutes, poke a fork into it, and if I get any resistance
at all, keep baking it longer. The idea is to bake it until it is soft,
then bake it a little longer to make sure it is really sweet.

--Lia


Pat Wang wrote:
> Has anyone tried cooking buttercup squash in the oven? I've heard you can
> just cut it in half, scoop out the seeds and then put it cut side down on a
> cookie sheet. Does anyone know how long to cook it for and what temp?
> Cindy
>
>


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PENMART01
 
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Default Cooking Squash in the oven

"Pat Wang" > writes:

>Has anyone tried cooking buttercup squash in the oven?


All winter squash can be baked.

>I've heard you can just cut it in half, scoop out the seeds and then
>put it cut side down on a cookie sheet.


Cut side *up* gives best results... don't forget to stuff her hole... butter,
raisins, and walnut/pecan.

>Does anyone know how long to cook it for and what temp?


At 350F, at least 1 hour, depending on size and doneness desired.

>Cindy


Hmm, the Wang twins...




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

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jmcquown
 
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Default Cooking Squash in the oven

Pat Wang wrote:
> Has anyone tried cooking buttercup squash in the oven? I've heard
> you can just cut it in half, scoop out the seeds and then put it cut
> side down on a cookie sheet. Does anyone know how long to cook it
> for and what temp? Cindy


Treat it like a baked potato. After I scoop out the seeds I brush it with
butter and sprinkle with salt & pepper. Bake at 350F for an hour. Same as
Acorn Squash.

Jill


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limey
 
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Default Cooking Squash in the oven


"Pat Wang" wrote in message

> Has anyone tried cooking buttercup squash in the oven? I've heard you can
> just cut it in half, scoop out the seeds and then put it cut side down on

a
> cookie sheet. Does anyone know how long to cook it for and what temp?
> Cindy
>

I don't know about buttercup, Cindy, but last night I cooked a spaghetti
squash just as you describe - cut it in half, scooped out the seeds and put
it cut side down on a baking pan with a little water. I baked it at 350ºF.
for an hour.

Dora




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WiScottsin
 
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Default Cooking Squash in the oven


"Pat Wang" > wrote in message
...
> Has anyone tried cooking buttercup squash in the oven? I've heard you can
> just cut it in half, scoop out the seeds and then put it cut side down on

a
> cookie sheet. Does anyone know how long to cook it for and what temp?
> Cindy
>

I just cooked a smaller buttercup a few nights ago. Cut in half, scoop out
seeds, brush with olive oil, salt & pepper + a little garlic. Baked at 350
for about 45min, and checked with a fork. I bake cut side up - you get a
nice browning then.

I've done the same with butternut and acorn squash too.


  #7 (permalink)   Report Post  
Nancy Young
 
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Default Cooking Squash in the oven

WiScottsin wrote:
>
> "Pat Wang" > wrote in message


> > Has anyone tried cooking buttercup squash in the oven? I've heard you can
> > just cut it in half, scoop out the seeds and then put it cut side down on

> a
> > cookie sheet. Does anyone know how long to cook it for and what temp?
> > Cindy
> >

> I just cooked a smaller buttercup a few nights ago. Cut in half, scoop out
> seeds, brush with olive oil, salt & pepper + a little garlic. Baked at 350
> for about 45min, and checked with a fork. I bake cut side up - you get a
> nice browning then.
>
> I've done the same with butternut and acorn squash too.


My ex sil cut acorn squash in half and put maple syrup in the cavity
and baked them like that. They weren't bad at all. (laugh) I'm
not big on squash, but I'm coming around. I might try that again.

nancy
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jmcquown
 
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Default Cooking Squash in the oven

Nancy Young wrote:
> WiScottsin wrote:
>>
>> "Pat Wang" > wrote in message

>
>>> Has anyone tried cooking buttercup squash in the oven? I've heard
>>> you can just cut it in half, scoop out the seeds and then put it
>>> cut side down on a cookie sheet. Does anyone know how long to cook
>>> it for and what temp? Cindy
>>>

>> I just cooked a smaller buttercup a few nights ago. Cut in half,
>> scoop out seeds, brush with olive oil, salt & pepper + a little
>> garlic. Baked at 350 for about 45min, and checked with a fork. I
>> bake cut side up - you get a nice browning then.
>>
>> I've done the same with butternut and acorn squash too.

>
> My ex sil cut acorn squash in half and put maple syrup in the cavity
> and baked them like that. They weren't bad at all. (laugh) I'm
> not big on squash, but I'm coming around. I might try that again.
>
> nancy


Too sweet for me! I know people sprinkle with brown sugar, cinnamon and
maple syrup and make it like a pumpkin pie. I prefer the naturally sweet
taste of the squash with just a little butter, salt & pepper.

Jill


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alzelt
 
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Default Cooking Squash in the oven



limey wrote:

> "Pat Wang" wrote in message
>
>
>>Has anyone tried cooking buttercup squash in the oven? I've heard you can
>>just cut it in half, scoop out the seeds and then put it cut side down on

>
> a
>
>>cookie sheet. Does anyone know how long to cook it for and what temp?
>>Cindy
>>

>
> I don't know about buttercup, Cindy, but last night I cooked a spaghetti
> squash just as you describe - cut it in half, scooped out the seeds and put
> it cut side down on a baking pan with a little water. I baked it at 350ºF.
> for an hour.
>
> Dora
>
>

The one squash that benefits from either boiling or microwaving. The
idea is to shred out the meat (strings) and treat as pasta.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

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alzelt
 
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Default Cooking Squash in the oven



Nancy Young wrote:

> WiScottsin wrote:
>
>>"Pat Wang" > wrote in message

>
>
>>>Has anyone tried cooking buttercup squash in the oven? I've heard you can
>>>just cut it in half, scoop out the seeds and then put it cut side down on

>>
>>a
>>
>>>cookie sheet. Does anyone know how long to cook it for and what temp?
>>>Cindy
>>>

>>
>>I just cooked a smaller buttercup a few nights ago. Cut in half, scoop out
>>seeds, brush with olive oil, salt & pepper + a little garlic. Baked at 350
>>for about 45min, and checked with a fork. I bake cut side up - you get a
>>nice browning then.
>>
>>I've done the same with butternut and acorn squash too.

>
>
> My ex sil cut acorn squash in half and put maple syrup in the cavity
> and baked them like that. They weren't bad at all. (laugh) I'm
> not big on squash, but I'm coming around. I might try that again.
>
> nancy


If the extra sweetness is grating on the teeth, "paint on some melted
butter that contains rubbed sage. Many squash are sweet enough without
adding extra sugar.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener



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AChrist787
 
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Default Cooking Squash in the oven

I've got a couple of buttercups waiting to be baked, and I'm thinking seriously
of making a stuffing with some precooked sausage, bread crumbs and some
seasoning and baking them that way.

Anne

AAC/AAF/AFBV62.0844.AZ
http://www.tckworld.com/opfoot
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PENMART01
 
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Default Cooking Squash in the oven

achrist787 writes:
>
>I'm thinking seriously of making a stuffing with some precooked
>sausage, bread crumbs and some seasoning and baking them
>that way.
>
>Anne


You can seriously use canned.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

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limey
 
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Default Cooking Squash in the oven


"alzelt" wrote in message >
>
> limey wrote:
>
> > "Pat Wang" wrote in message
> >
> >
> >>Has anyone tried cooking buttercup squash in the oven? I've heard you

can
> >>just cut it in half, scoop out the seeds and then put it cut side down

on
> >
> > a
> >
> >>cookie sheet. Does anyone know how long to cook it for and what temp?
> >>Cindy
> >>

> >
> > I don't know about buttercup, Cindy, but last night I cooked a spaghetti
> > squash just as you describe - cut it in half, scooped out the seeds and

put
> > it cut side down on a baking pan with a little water. I baked it at

350ºF.
> > for an hour.
> >
> > Dora
> >
> >

> The one squash that benefits from either boiling or microwaving. The
> idea is to shred out the meat (strings) and treat as pasta.
> --
> Alan


I served it with meat balls and sauce. I'm sure Atkins would approve! I
usually microwave spaghetti, butternut and acorn squash but baking resulted
in more tender "spaghetti" strings.

Dora


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jmcquown
 
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Default Cooking Squash in the oven

limey wrote:
> "alzelt" wrote in message >
>>
>> limey wrote:
>>
>>> "Pat Wang" wrote in message
>>>
>>>
>>>> Has anyone tried cooking buttercup squash in the oven? I've heard
>>>> you can just cut it in half, scoop out the seeds and then put it
>>>> cut side down on
>>>
>>> a
>>>
>>>> cookie sheet. Does anyone know how long to cook it for and what
>>>> temp? Cindy
>>>>
>>>
>>> I don't know about buttercup, Cindy, but last night I cooked a
>>> spaghetti squash just as you describe - cut it in half, scooped out
>>> the seeds and put it cut side down on a baking pan with a little
>>> water. I baked it at 350ºF. for an hour.
>>>
>>> Dora
>>>
>>>

>> The one squash that benefits from either boiling or microwaving. The
>> idea is to shred out the meat (strings) and treat as pasta.
>> --
>> Alan

>
> I served it with meat balls and sauce. I'm sure Atkins would
> approve! I usually microwave spaghetti, butternut and acorn squash
> but baking resulted in more tender "spaghetti" strings.
>
> Dora


I also have microwaved acorn squash. Cut some slits around the middle to
let the steam escape and then nuke the squash for about 10 minutes. Handle
it with an oven mitt! Cut it open along the slits in the middle, scoop out
the seeds and season with butter, salt & pepper, or whatever

Jill


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limey
 
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Default Cooking Squash in the oven


"jmcquown" wrote in message >

> I also have microwaved acorn squash. Cut some slits around the middle to
> let the steam escape and then nuke the squash for about 10 minutes.

Handle
> it with an oven mitt! Cut it open along the slits in the middle, scoop

out
> the seeds and season with butter, salt & pepper, or whatever
>
> Jill
>

Here's a version I like for a change and have cooked it many times. Yes -
I know! - it's sweet!

Dora

* Exported from MasterCook *

Pecan Squash

Serving Size : 4

2 acorn squash, about 1 pound each
2/3 cup graham cracker crumbs or soda
cracker crumbs
1/3 cup pecans -- coarsely chopped
1/3 cup margarine or butter -- softened
3 tablespoons brown sugar, packed
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
orange juice, to moisten
whole cranberry sauce (optional) to
garnish

Pierce each whole squash in several places to allow steam to escape.
Microwave on High for 6 minutes. Cut squash crosswise in halves; remove
seeds and arrange cut-side down on serving plate. Cover tightly and
microwave until tender, 7 to 9 minutes longer. Remove steam; cut thin slice
from pointed end to prevent tipping.

Mix remaining ingredients except cranberry sauce. Arrange squash halves
cut-sides up on serving plate. Spoon 1/4 of the crumb mixture into each
squash half. Microwave uncovered on High until filling is hot, 3 to 5
minutes. Top each squash half with a little cranberry sauce, if desired.




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WiScottsin
 
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Default Cooking Squash in the oven


"Nancy Young" > wrote in message
...
> WiScottsin wrote:
> >
> > "Pat Wang" > wrote in message

>
> > > Has anyone tried cooking buttercup squash in the oven? I've heard you

can
> > > just cut it in half, scoop out the seeds and then put it cut side down

on
> > a
> > > cookie sheet. Does anyone know how long to cook it for and what temp?
> > > Cindy
> > >

> > I just cooked a smaller buttercup a few nights ago. Cut in half, scoop

out
> > seeds, brush with olive oil, salt & pepper + a little garlic. Baked at

350
> > for about 45min, and checked with a fork. I bake cut side up - you get

a
> > nice browning then.
> >
> > I've done the same with butternut and acorn squash too.

>
> My ex sil cut acorn squash in half and put maple syrup in the cavity
> and baked them like that. They weren't bad at all. (laugh) I'm
> not big on squash, but I'm coming around. I might try that again.
>

I'm definitely not a fan of adding sweet stuff to squash ( brown sugar,
syrup, etc..) before baking. Savory spices only please ;-)


  #17 (permalink)   Report Post  
Nancy Young
 
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Default Cooking Squash in the oven

WiScottsin wrote:
>
> "Nancy Young" > wrote in message


> > My ex sil cut acorn squash in half and put maple syrup in the cavity
> > and baked them like that. They weren't bad at all. (laugh) I'm
> > not big on squash, but I'm coming around. I might try that again.
> >

> I'm definitely not a fan of adding sweet stuff to squash ( brown sugar,
> syrup, etc..) before baking. Savory spices only please ;-)


I don't remember them as being sweet, but we're only talking about a
teaspoons worth of syrup. I don't know why I'm adverse to squash.
And, I hate sweet on my food. Whatever.

nancy
  #18 (permalink)   Report Post  
PENMART01
 
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Default Cooking Squash in the oven

Nancy Young writes:

>WiScottsin wrote:
>>
>> "Nancy Young" > wrote in message

>
>> > My ex sil cut acorn squash in half and put maple syrup in the cavity
>> > and baked them like that. They weren't bad at all. (laugh) I'm
>> > not big on squash, but I'm coming around. I might try that again.
>> >

>> I'm definitely not a fan of adding sweet stuff to squash ( brown sugar,
>> syrup, etc..) before baking. Savory spices only please ;-)

>
>I don't remember them as being sweet, but we're only talking about a
>teaspoons worth of syrup.


I prefer baked winter squash topped with butter and fruit... canned peaches
dotted with unsalted butter is heavenly, perhaps a dash of cinnamon, but no
added sugar/syrup

>I don't know why I'm adverse to squash.


Probably never had it cooked properly, gotta be cooked long, so it becomes
kinda dehydrated/firm... squash all soft and runny is too reminescent of
Gerbers/Beechnut.

>And, I hate sweet on my food. Whatever.


Doncha like chocolate syrup on your ice cream entree?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

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WiScottsin
 
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Default Cooking Squash in the oven


"Wayne Boatwright" > wrote in message
. ..
> unkbloc (AChrist787) wrote in
> :
>
> > I've got a couple of buttercups waiting to be baked, and I'm thinking
> > seriously of making a stuffing with some precooked sausage, bread
> > crumbs and some seasoning and baking them that way.
> >
> > Anne
> >
> > AAC/AAF/AFBV62.0844.AZ
> >
http://www.tckworld.com/opfoot
>
> Are buttercup squash the same as butternut squash? If not, the I
> apparently have never seen a buttercup squash.
>

No -they look quite a bit different. Butternut is the longer, yellow,
peanut-shaped squashed. Buttercup are round, dark green, and have a lighter
green bulge on one flat side. They both taste very similar - Buttercup
might be a tad bit drier than buttercup.




  #21 (permalink)   Report Post  
Wayne Boatwright
 
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Default Cooking Squash in the oven

"WiScottsin" > wrote in
:

>
> "Wayne Boatwright" > wrote in message
> . ..
>> unkbloc (AChrist787) wrote in
>> :
>>
>> > I've got a couple of buttercups waiting to be baked, and I'm
>> > thinking seriously of making a stuffing with some precooked
>> > sausage, bread crumbs and some seasoning and baking them that way.
>> >
>> > Anne
>> >
>> > AAC/AAF/AFBV62.0844.AZ
>> >
http://www.tckworld.com/opfoot
>>
>> Are buttercup squash the same as butternut squash? If not, the I
>> apparently have never seen a buttercup squash.
>>

> No -they look quite a bit different. Butternut is the longer, yellow,
> peanut-shaped squashed. Buttercup are round, dark green, and have a
> lighter green bulge on one flat side. They both taste very similar -
> Buttercup might be a tad bit drier than buttercup.
>
>
>


Then, is the buttercup anything at all like an acorn squash?
  #22 (permalink)   Report Post  
WiScottsin
 
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Default Cooking Squash in the oven


"WiScottsin" > wrote in message
...
>
> "Wayne Boatwright" > wrote in message
> . ..
> > unkbloc (AChrist787) wrote in
> > :
> >
> > > I've got a couple of buttercups waiting to be baked, and I'm thinking
> > > seriously of making a stuffing with some precooked sausage, bread
> > > crumbs and some seasoning and baking them that way.
> > >
> > > Anne
> > >
> > > AAC/AAF/AFBV62.0844.AZ
> > >
http://www.tckworld.com/opfoot
> >
> > Are buttercup squash the same as butternut squash? If not, the I
> > apparently have never seen a buttercup squash.
> >

> No -they look quite a bit different. Butternut is the longer, yellow,
> peanut-shaped squashed. Buttercup are round, dark green, and have a

lighter
> green bulge on one flat side. They both taste very similar - Buttercup
> might be a tad bit drier than buttercup.
>
>


Whoops - replace that last sentence with 'They both taste very similar -
Buttercup might be a tad bit drier than butternut"


  #23 (permalink)   Report Post  
WiScottsin
 
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Default Cooking Squash in the oven


"Wayne Boatwright" > wrote
>
> Then, is the buttercup anything at all like an acorn squash?


I think acorn is a little more stringy, mushy than buttercup & butternut.
Here's a site i found that has lots of pictures and descriptions of lots of
squash ( along with other things too )http://www.seedsofchange.com/


  #24 (permalink)   Report Post  
Julia Altshuler
 
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Default Cooking Squash in the oven

Wayne Boatwright wrote:

> Then, is the buttercup anything at all like an acorn squash?



In taste and method of preparation, yes. In size and looks, no.

The acorn is smaller. The buttercup is big and an odd shape. I found
pictures at: http://www.foodsubs.com/Squash.html

--Lia

  #25 (permalink)   Report Post  
Wayne Boatwright
 
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Default Cooking Squash in the oven

Julia Altshuler > wrote in news:ubjrb.109957
$9E1.544658@attbi_s52:

> Wayne Boatwright wrote:
>
>> Then, is the buttercup anything at all like an acorn squash?

>
>
> In taste and method of preparation, yes. In size and looks, no.
>
> The acorn is smaller. The buttercup is big and an odd shape. I found
> pictures at: http://www.foodsubs.com/Squash.html
>
> --Lia
>
>


Thank you!


  #26 (permalink)   Report Post  
Wayne Boatwright
 
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Default Cooking Squash in the oven

"WiScottsin" > wrote in
:

>
> "Wayne Boatwright" > wrote
>>
>> Then, is the buttercup anything at all like an acorn squash?

>
> I think acorn is a little more stringy, mushy than buttercup &
> butternut. Here's a site i found that has lots of pictures and
> descriptions of lots of squash ( along with other things too
> )http://www.seedsofchange.com/
>
>


Thank you!
  #27 (permalink)   Report Post  
jmcquown
 
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Default Cooking Squash in the oven

Julia Altshuler wrote:
> Wayne Boatwright wrote:
>
>> Then, is the buttercup anything at all like an acorn squash?

>
>
> In taste and method of preparation, yes. In size and looks, no.
>
> The acorn is smaller. The buttercup is big and an odd shape. I found
> pictures at: http://www.foodsubs.com/Squash.html
>
> --Lia


Yep, looks like a round watermelon


  #28 (permalink)   Report Post  
Charles Gifford
 
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Default Cooking Squash in the oven


"Nancy Young" > wrote in message
...
>
> My ex sil cut acorn squash in half and put maple syrup in the cavity
> and baked them like that. They weren't bad at all. (laugh) I'm
> not big on squash, but I'm coming around. I might try that again.
>
> nancy


That's the way I do acorn squash too. I also add a large pat of butter in
the cavity before adding the maple syrup. Very yummy.

Charlie


  #29 (permalink)   Report Post  
Charles Gifford
 
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Default Cooking Squash in the oven


"Nancy Young" > wrote in message
...
> WiScottsin wrote:
> >
> > "Nancy Young" > wrote in message

>
> > > My ex sil cut acorn squash in half and put maple syrup in the cavity
> > > and baked them like that. They weren't bad at all. (laugh) I'm
> > > not big on squash, but I'm coming around. I might try that again.
> > >

> > I'm definitely not a fan of adding sweet stuff to squash ( brown sugar,
> > syrup, etc..) before baking. Savory spices only please ;-)

>
> I don't remember them as being sweet, but we're only talking about a
> teaspoons worth of syrup. I don't know why I'm adverse to squash.
> And, I hate sweet on my food. Whatever.
>
> nancy


I loike sweet on my food! Especially squash and Sweet and Sour Pork.

Charlie


  #30 (permalink)   Report Post  
 
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Default Cooking Squash in the oven

On Sat, 8 Nov 2003 18:55:01 -0500, "limey" > wrote:

>
>"jmcquown" wrote in message >
>
>> I also have microwaved acorn squash. Cut some slits around the middle to
>> let the steam escape and then nuke the squash for about 10 minutes.

>Handle
>> it with an oven mitt! Cut it open along the slits in the middle, scoop

>out
>> the seeds and season with butter, salt & pepper, or whatever
>>
>> Jill
>>

>Here's a version I like for a change and have cooked it many times. Yes -
>I know! - it's sweet!
>
>Dora
>
>* Exported from MasterCook *
>
> Pecan Squash
>
>Serving Size : 4
>
> 2 acorn squash, about 1 pound each
> 2/3 cup graham cracker crumbs or soda
>cracker crumbs
> 1/3 cup pecans -- coarsely chopped
> 1/3 cup margarine or butter -- softened
> 3 tablespoons brown sugar, packed
> 1/8 teaspoon salt
> 1/4 teaspoon ground nutmeg
> orange juice, to moisten
> whole cranberry sauce (optional) to
> garnish
>
>Pierce each whole squash in several places to allow steam to escape.
>Microwave on High for 6 minutes. Cut squash crosswise in halves; remove
>seeds and arrange cut-side down on serving plate. Cover tightly and
>microwave until tender, 7 to 9 minutes longer. Remove steam; cut thin slice
>from pointed end to prevent tipping.
>
>Mix remaining ingredients except cranberry sauce. Arrange squash halves
>cut-sides up on serving plate. Spoon 1/4 of the crumb mixture into each
>squash half. Microwave uncovered on High until filling is hot, 3 to 5
>minutes. Top each squash half with a little cranberry sauce, if desired.
>


yum


  #31 (permalink)   Report Post  
Dave Smith
 
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Default Cooking Squash in the oven

Pat Wang wrote:

> Has anyone tried cooking buttercup squash in the oven? I've heard you can
> just cut it in half, scoop out the seeds and then put it cut side down on a
> cookie sheet. Does anyone know how long to cook it for and what temp?


Is there another way to do butternut squash? i just slice them in half, scoop
out the seeds and bake them along with the roast in a 350 oven for about 45
minutes.



  #32 (permalink)   Report Post  
Hahabogus
 
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Default Cooking Squash in the oven

"Charles Gifford" > wrote in
ink.net:

> I loike sweet on my food! Especially squash and Sweet and Sour Pork.
>
> Charlie
>


Yes sweet and sour pork isn't the same without the sweet.
  #33 (permalink)   Report Post  
 
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Default Cooking Squash in the oven

I did the microwave thing too. Just cut a small piece out of the seed
side (triangle shaped "plug") to let the steam out. Nuked a large
butternut for
10 minutes on HI and let it sit in the microwave til it was cool enough
to handle. The neck, being more dense, might need a few minutes more on
it's own. The peel came right off and I still have 10 fingers.



  #34 (permalink)   Report Post  
sf
 
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Default Cooking Squash in the oven

On Sun, 09 Nov 2003 10:23:21 -0500, Dave Smith
> wrote:

> Pat Wang wrote:
>
> > Has anyone tried cooking buttercup squash in the oven? I've heard you can
> > just cut it in half, scoop out the seeds and then put it cut side down on a
> > cookie sheet. Does anyone know how long to cook it for and what temp?

>
> Is there another way to do butternut squash? i just slice them in half, scoop
> out the seeds and bake them along with the roast in a 350 oven for about 45
> minutes.
>


Butternut soup comes to mind. Mmmm.

  #35 (permalink)   Report Post  
Carnivore269
 
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Default Cooking Squash in the oven

Dave Smith > wrote in message >...
> Pat Wang wrote:
>
> > Has anyone tried cooking buttercup squash in the oven? I've heard you can
> > just cut it in half, scoop out the seeds and then put it cut side down on a
> > cookie sheet. Does anyone know how long to cook it for and what temp?

>
> Is there another way to do butternut squash? i just slice them in half, scoop
> out the seeds and bake them along with the roast in a 350 oven for about 45
> minutes.


I nuke 'em.
One of the few things the microwave is actually good for.

C.


  #36 (permalink)   Report Post  
Rodney Myrvaagnes
 
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Default Cooking Squash in the oven

On Sat, 8 Nov 2003 10:08:39 -0500, "limey" > wrote:

>
>"Pat Wang" wrote in message
>
>> Has anyone tried cooking buttercup squash in the oven? I've heard you can
>> just cut it in half, scoop out the seeds and then put it cut side down on

>a
>> cookie sheet. Does anyone know how long to cook it for and what temp?
>> Cindy
>>

With any kind of winter squash, I usually fine a way it sits stably,
and then cut a cap out of the top. Scoop out the seeds, sprinkle salt
and maybe aleppo pepper inside, pile in peeled garlic clove, perhaps a
hot pepper split, and some olive oil. Put the plug back in and bake it
at 400 until it is soft when stabbed.

Or I might chop up some smoked bacon in it.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas
  #37 (permalink)   Report Post  
Thalocean2
 
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Default Cooking Squash in the oven

>I'm definitely not a fan of adding sweet stuff to squash ( brown sugar,
>syrup, etc..) before baking. Savory spices only please ;-)
>
>


Yay!, another purist. The wonderful flavor of so many foods it ruined by
people trying to "spice it up". It keeps me away from a lot of local
resturants. You shoulda seen the pile of sour orange mush that was being
passed of as squash the other day in one of our more "elite" establishments.
Very sad. All most squash needs is butter, salt and pepper. And don't cook it
until it's mush!!! It needs a bit of texture. We're not eating babyfood after
all.

Laura B.
  #38 (permalink)   Report Post  
Thalocean2
 
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Default Cooking Squash in the oven

>Is there another way to do butternut squash? i just slice them in half,
>scoop
>out the seeds and bake them along with the roast in a 350 oven for about 45
>minutes.


I peel it, seed it, cut it into chunks and microwave it with butter, salt and
pepper until it's soft but still retaining the cube shape. One of my favorite
foods. Dang, this and the spagetti thread are making me hungry.

Laura B.
  #39 (permalink)   Report Post  
Guppy21014
 
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Default Cooking Squash in the oven

I cut the top off just like a jack o lantern and scrap out the seeds. score
the inside a little and put in a stick of butter and 1/2 cup or so of brown
sugar, salt, pepper and replace the lid. bake about an hour. when the inside
is soft and cooked I gently scrap the flesh from the inside of the "bowl" walls
but leave it all inside the "bowl", stir a bit, and serve from the squash
bowl. Very pretty and yummy. Pam
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