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Winter squash
This hearty dessert also makes a tasty breakfast, with maple syrup in place of the tres leches sauce. This rich sauce is a more pourable version of dulce de leche, a caramel-like favorite in Latin America that is used with everything from cakes and cookies to candies and ice cream.
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Winter squash
Butternut squash gnocchi, these little dumplings are ever so slightly sweet.
3 WAYS TO COOK SQUASH
Microwave
Poke squash all over with a fork. Microwave it at full power (100%) 5 to 10 minutes, depending on size of squash. Fork should
easily pierce peel and flesh. If it doesn't, microwave squash in 1-minute intervals until it does. Let sit until cool enough
to handle, cut in half lengthwise, scoop out seeds, and proceed with recipe. Good for all varieties.
Roast/bake
Preheat oven to 375°. Cut squash in half lengthwise. Using a soup spoon, scoop out and discard seeds. Oil or butter a baking
sheet. Place squash, cut side down, on sheet and bake until tender when pierced with a fork, 15 to 45 minutes depending on
size. Good for all varieties.
Steam
Peel, seed, and cut or slice squash and put in a steamer basket. Fill a pot with water to a depth of 1 in., bring to a boil,
and set basket in pot. Steam, covered, until tender to the bite, 10 to 20 minutes depending on size of pieces. Best for squash
that is smooth-skinned and easily peeled, such as butternut and kabocha.
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