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Baked Winter Squash

Winter Squash can be very versatile. Savory or sweet or a combination of both. Below is an easy bake recipe that can be used for any of the many types of winter squashes.

Winter Squash, halved, quartered, or sectioned depending on serving size or use
Butter
Salt
Pepper
Brown sugar or honey

Preheat the oven to 350F.

With a large kitchen knife cut the squash in half. Start cutting by first piercing the squash with the tip of the knife. With a spoon scoop the seeds and stringy fibers out of the squash. The seeds can be saved and roasted or discarded. Arrange the squash in a shallow baking dish or pan skin side down. Add about a ¼ inch of water to the baking dish and loosely cover the squash with foil. If you don’t have foil it will be fine. Bake for a half an hour and then remove the foil. Season the squash with salt, pepper, pats of butter, brown sugar or honey and continue baking uncovered for another half hour. The squash will be done when you can pierce the skin easily with a paring knife or fork. Some squash will take longer than an hour but you do not want to overcook it or it will become dry. Serve warm some like to add a little cinnamon on top during the baking process.
Note: If you are baking squash and plan on using some of it for purée to freeze for later use you may not want to season it with anything.

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Winter Squash,

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Freedom Valley Farm - Season Extension from Local Growers Guild on Vimeo.