Simply Squash

By Vanessa Seder

Make the perfect squash soup or try roasting, steaming or sauteing these delicious seasonal varieties

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Green Acorn Squash
Bryan McCay

Green Acorn Squash

Fine-textured and widely available.

Squash Cooking Methods

Roast. Halve squash and drizzle with 2 tablespoons olive oil; season with salt and pepper. Place cut side down on a baking sheet. Roast at 350 degrees F. for 30 minutes. Turn halves over and roast until tender, 15 to 30 minutes more.

Steam. Cut squash into slices or cubes. Place a steamer basket in a stockpot with 1 to 2 inches water and a pinch of salt. Bring to a boil. Add squash, cover and cook until tender, 12 to 15 minutes.

Microwave. Place halved or quartered squash, cut side down, in a shallow dish. Add 3 tablespoons water. Cover and microwave on high 6 minutes per pound.

Saute. Cut peeled squash into 1/2-inch cubes. In a skillet, heat 1 to 2 tablespoons olive oil. Add squash and cook, stirring occasionally, until tender, 12 to 15 minutes.


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