The hardest part of preparing squash is slicing the squash. It is so hard, dense, and awkwardly shaped that it can be dangerous to cut. Recently I tried cooking squash a new, much easier way. Instead of struggling to slice the squash, place the entire squash in the oven, and bake it until soft, and then slice it and remove the seeds. This technique is faster, easier, and less likely to result in accidentally cutting yourself.
Some recipes call for diced squash. Dicing a squash is a nightmare. It is difficult, tedious, and time consuming. Unless you are using a recipe that requires cubed squash, I recommend half baking the squash, then slicing it, and then baking it the rest of the way, and scooping it out. You can buy diced butternut squash at some grocery stores, and it saves so much time and effort that it is absolutely worth the price.
Yesterday I roasted Kabocha Squash which is an Asian variety of squash that is also grown in the Midwest. It is similar in taste to Butternut Squash. I roasted it with a bit of butter and brown sugar. I made a big batch so that I can use it in multiple recipes throughout the week.
You will need:
1 Squash, any variety
4 tablespoons Butter
4 tablespoons Brown sugar
Heat oven to 375 degrees. Place the squash right in the oven. Bake for 20-25 minutes. You want the squash to be a bit soft to the touch. Think of how a ripe avocado feels- that is what you are going for.
Use oven mitts to remove the squash from the oven. Let it cool off for 5 minutes. Then use a big sharp knife to slice the squash in half. I put an oven mitt on my hand holding the squash and then sliced the squash with my other hand.
Use a spoon to scoop out the seeds. This is so much easier to do when the squash is half cooked.
Place the squash in a baking dish inside facing up.
Melt butter in the microwave. Then stir in the brown sugar. Then drizzle over the squash.
Bake the squash for another 30-40 minutes, until soft.
Scoop out the squash with a spoon.