HOW TO COOK CUCURBITA SQUASH RECIPES

Steps:

• Preheat oven to 375ºF/190ºC. Cover a baking sheet with parchment.
• Cut squash in half from the stem to the base. Make sure you have a heavy, sharp knife and a stable surface.
• Use a sturdy spoon to scoop the seeds and pulp from the cavity.
• Pour the oil into the cavity of one squash and from there, use your fingers to rub it all over the cut sides of both squashes.
• Place the cut squash face down on the sheet and place in preheated oven.
• Remove from oven when squash liquor (sugary juices) are showing around the cut squashes and have turned a candied dark brown with burnt black edges, about 30 minutes for a smaller squash like honeynut, up to an hour. The time will vary greatly based on the size and age of your squash. Newly-harvested squashes are wetter and take longer to cook.
• Cut in serving-sized chunks, such as ¼ of an average butternut squash per person, plate up, and serve. Provide any topping such as butter, salt, pesto, cheese, salsa, soy sauce, or whatever it is that may fit well with the rest of the meal that day, but encourage everyone to enjoy how incredibly delicious this squash is perfectly plain, just the way it is!

Steps:

• Preheat your oven to 425”F.
• Rinse and pat dry the squashes.
• Placethe squash on a stable cutting board and carefully slice it into 3/4 inch to 1 inch slices. Discard the seeds from the center of each slice.
• In a large mixing bowl combine the olive with the maple syrup, onion powder, paprika, salt and chili flakes.
• Add the sliced squash to the bowl with the spices and toss to coat well all over. Arrange on a parchment lined baking sheet without touching each other.
• Roast in the preheated oven for 22 minutes until golden brown around the edges.(You can choose to flip the squash half way through but i didn’t and it turned out perfect).
• Serve hot drizzled with a nice sauce like the chive pesto, chimichurri, basil pesto, or the fried sage butter.