So my friend Tanya was over one day a few weeks back…okay, awhile ago! lol…and we decided to have squash with our dinner.
I have to admit that cutting up squash is what keeps me away from it. It’s difficult…especially for someone like me who has kind of weak wrists and forearms. Yeah, you’d think a sign language interpreter would have massive forearms and wrists as study as stone, wouldn’t you? Not even remotely.
But that night, I discovered a CRAZY easy way to prep squash…any kind of squash. Thanks Tanya!
SIDENOTE: This new discovery sadly doesn’t apply to turnips. Turnips…or rutabaga can screw off! lol Honestly I love turnip! But if I’m buying it…it’s pre-cubed. Trying to skin and cut up that sucker is dangerous to my life and those around me!
So, back to our squash. First, preheat your oven to 350 or so.
Next…cut your chosen squash in half and scoop out the seeds. Piece the fleshy parts with a fork a few times…or many times…depends how cathartic you find it! *wink*
Next, scoop some butter and brown sugar into the hollowed out middle of each half. I don’t have any actual measurements to share…I suppose the amount will depend on how your day was and how much comfort food you’re needing. 😉
Once that’s done, cover them with foil and place them in the oven. As it is with the rest of this recipe, the cooking time is also flexible. It depends on soft you want your squash, how think the halves are, etc. We baked ours for about 4o minutes.
Let them cool, then scoop and there you have it, an awesome side dish.
Another option is to leave allow them to cool and leave them as is. Steam some other vegetables, such as broccoli or cauliflower, and dip those vegetables in the melted centres.