Oops! Forgot to mention that you place the squash cut side down (skin
side up) in the pan . . .
On Wed, 25 Sep 1996, M. Wilson wrote:
> 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.
> > Thanks,
> > Sue
> > Intelligence has nothing to do with politics.
> > Londo Molari