I used to spend a lot of time cutting up winter squash. It was so hard
and so slippery that I dreaded the task. Now, I simply wash the squash,
cut it in half lengthwise, scoop out the seeds, put about 3/4" water in a
cake pan, and bake it at 325 until I can poke a fork through the
skin (40 min. or so). If you want to cube the squash or mash it, it is
so easy just to slice each half into smaller pieces and then peel off and
remove the skin. Otherwise you can eat it right out of the shell.
Enjoy your winter squash! Yum!
On Tue, 24 Sep 1996, Susan Starr wrote:
> Someone posted asking for Quinoa recipes. There is a marvelous Quinoa
> and Red Kuri squash recipe in the archives, I don't have a copy handy
> right now. Now is a good time of year to make this recipe because the
> stores are full of squash. This leads me to my problem. Is there some
> way to make cutting up squash easier? I love squash but it can take me
> an hour to cut up a hard type squash like butternut or acorn squash.
> Intelligence has nothing to do with politics.
> Londo Molari