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"Our Squash is A-Peeling" ™ |
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John B. Martin and Sons Farms, INC. |
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Home | About Us | Contact Us | Cabbage | Squash | Fresh-Cut Squash | Recipes | Cooking Tips | Squash Seed Oil |
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Recipes– Cooking Tips |
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Cut into pieces 2” thick and season as recipe prescribes. Arrange a single layer of squash in a microwaveable dish. Cover and cook on high, turning once, until tender, 8-10 minutes. |
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Cut into slices or small cubes and place in a saucepan or stockpot. Cover in 1” of water. Simmer until tender, about 15 minutes. Drain and season to taste. |
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Prick squash with a fork. Cook in a 400° oven until tender, about 1 hour. Cut squash into halves and remove seeds and fibrous strings. Remove squash with two forks and toss with salt and pepper or prepared sauce. |
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Prepare pieces as directed for boiling. Place on rack over boiling water. Cover with foil and steam until tender, 20-30 minutes. Add water to pan as needed to maintain steam. |
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Baste all surfaces with melted butter, Season as recipe prescribes. Place in baking dish. Add 1/4” of water and cover with foil. Bake at 375° in preheated oven for 45 minutes or until tender when skewered. |
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Microwave |
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Steam |
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Spaghetti Squash |
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Boil |
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Bake |
