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°]