To Prepare Squash for Cooking and Serving
Summer
squash:
generally sliced, need not
be peeled if tender.
Winter Squash: Halved and seeds removed,
cut in serving pieces, diced, sliced.
A
common
mistake
is
cooking
the
squash
in
too
much
liquid
which
leeches
out
the
flavor.
Approximate Cooking Times
| Market Forms | Cooking Forms | Boiling Minutes | Steaming Minutes | Baking Minutes 400F |
| Fresh | ||||
| summer | Sliced | 8-20 | 15-20 | 30-60 |
| winter hubbard | 2-inch pieces | 15-20 | 25-40 | 40-60 |
| Acorn |
|
30 | ||
| Frozen | Mashed, sliced | |||
| Canned |
