Squash

By request of Katie and Julie in the same week!

There are five squashes I like, spaghetti, butternut, acorn, banana, and summer squashes and Hubbard and most other squashes LOL

Spaghetti, Butternut, Banana, most summer squashes

1. Wash the squash
2. Cut the squash in half – Banana in 2″x 4″ pieces
3. Remove the seeds
4. Wrap in foil – don’t cover Banana – a piece of bacon on top is good
5. Place on a wire rack in a rimmed baking sheet
6. Bake for 2 1/2  to 3 hours at 350° [Julie baked it for 2 hours at 375°]

Acorn

    Probably my favorite!

1. Wash the squash
2. Cut the squash in half
3. Remove the seeds
4. Don’t wrap in foil
5. Place at least 1 tablespoon of butter in each half
6. Place at least 1 tablespoon of brown sugar in each half
7. Place in a dripper pan
8. Bake for 2 1/2  to 3 hours at 350° [Julie baked it for 2 hours at 375°]

Zucchini and Crookneck squashes

1. Wash the squash
2. Slice into quarter to half inch slices
3. Put in sauce pan with salted water
4. Boil until tender

Hubbard Squash

•     Probably my favorite too!
•     And they are big!
•     You can cook a large piece and keep the rest for later in the fridge [needs to be wrapper]

1. Wash the squash
2. Cut the squash in pieces that you can work with [be careful cutting it they are tuff to cut – a knife and hammer]
3. Remove the seeds
4. Wrap in foil or not! Foil the bottom of the pan in you don’t wrap them.
5. Place on a wire rack in a rimmed baking sheet
6. Bake for 2 1/2  to 3 hours at 350° [Julie baked it for 2 hours at 375°]