Squash Bake

It was not a day for outdoor activities – cool, gray, and damp – so I decided to cook as many squash as would fit in the oven while my husband cooked new potatoes to have with his steak. Two acorn squash and two small pumpkins fit on the old aluminum griddle that I hoped would catch any little leaks as they cooked.

I always cook winter squash whole….it makes cutting and taking out the seeds easy…and then I process the pulp. My big meal splurge of the day was eating one of the acorn squashes with my half of the steak. I took a picture of the squash before I cut it. It seems like the skins get a little darker as they cook. I added a little butter and cinnamon…a drizzle of honey…to the mashed squash. Yummy!

We turned the oven off when my husband took his potatoes out and let the other 3 squashes continue cooking in the residual heat. Later in the afternoon, I processed them (took out the seeds, pureed the part I’ll use for custards and muffins and smoothies…those are just the top three ways I like to use winter squash. Some will probably go into the freezer….as soon as I can find a place. The refrigerator is beginning to look not as crowded as it did after the CSA share of the season (last week).

And I still have 2 spaghetti squashes left to cook. They’ll last in the refrigerator for at least another week.