You can usually pick up a squash and eyeball it to see if there are any big imperfections or soft areas. Finding Good Squashįinding good squash isn’t that difficult to do. In short, squash does a body good! To read more about the health benefits of squash, check out this helpful article. These vitamins can aid in better eye health, reduce depression, and benefit your skin. The winter varieties are also high in beta-carotene, calcium, copper, and dietary fiber. Squash is a terrific source of vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. We’ll walk you through the different types of squash, how to prepare them, and give you all kinds of recipes to try with them! Health Benefits of Squash But with so many kinds out there, which ones are best? How do you prepare all these different gourds? We have all the answers to your squash questions right here. Whether you’re grilling up slices of sweet summer squash for a backyard barbecue or oven-roasting cubes of tender squash for a winter supper, there are so many options to preparing and eating this delicious bounty. And you’re done! Acorn squash: prepped! You pro, you.From winter to summer, squash is one of those sides that can be eaten year-round. Scoop! Grab a spoon and scoop out the seedy gunk (that’s the technical term, right?) just like you would with a Halloween pumpkin.And that’s it! You’re done cutting squash. Cut each half in half again so that you have quarters. Once you’ve cut it in half, the squash will become much easier to work with. Work slowly and with focus-it’ll take a little elbow grease. Then, stand the acorn squash up on that cut end and slice it right down the middle. Slice! Start by cutting the top (the stem end) of the acorn squash off to give you a stable base.Get a kitchen towel damp, wring it out, and then place it under the board-it’ll help the board to stay put as you wrestle with the squash. You don’t want to deal with any slippage when cutting an acorn squash-you’ve got enough to focus on-so if your cutting board has a tendency to slip out from under you as you slice unwieldy things (as ours does) try slipping a damp towel underneath your cutting board. Safety first! Begin by stabilizing your cutting board.You’ll need two things to cut squash-confidence, and a good, sharp chef’s knife. Check for doneness by poking it with a fork-you want the fork to slide easily into the flesh of the steamy, roasted acorn squash. Roast! We roast squash on a regular old sheet pan lined with parchment paper at 400☏, for about 45 minutes - an hour.Brush the quartered squash with the brown sugar-butter mixture.All you do is melt butter and stir in some seasonings-in this case brown sugar, salt, cumin and chili powder. Making flavored butter is a handy trick to know for all sorts of reasons-for example, this sweet, smoky seasoned butter is SO good poured over freshly popped corn. See below for more tips about how to cut squash. Split the squash! The hardest part of this whole recipe, and it’s not even that bad.But we like to go the extra mile-well, maybe we’ll call it the extra half-mile, because this is really easy-and add a little spiced butter. You don’t actually have to do much to it-you could even just split the acorn squash in half and roast it as-is and have a perfectly tasty side dish. The one and only way to cook acorn squash is to roast it.
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