Copyrighted 2014 by Jacqueline Peppard. All rights reserved.

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This recipe works for any winter squash, and my favorite is butternut squash. Cooked squash keeps in the refrigerator up to a week, and can be micro-waved for later use. Baking is far superior to other cooking methods, as it concentrates the sugars and flavor in the pulp. You can’t beat the ease of preparation, and this is a good base for other recipes.

Wash squash. Cut in half and place on a cookie sheet with sides or shallow baking pan. Do not remove seeds and core.

Put in oven at 400 degrees (don’t worry about pre-heating), just throw it in and go do something else about the house for an hour or so.

Bake until the juices have stopped running and have turned a dark brown and the smell fills the kitchen.

For a large squash, it will be about two hours, and for smaller varieties, anywhere from an hour to an hour and a half. You won’t be able to tell from the length of time it has cooked since all squashes are different weights and shapes. You have to watch the juices and what they are doing. See, the meat is not burned but nice and soft and sweet.

After it has been removed from the oven and cooled, remove seeds from cavity. The squash may be scooped out and mashed with butter or saved for later.

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