Many people say they don’t cook much with winter squash because they don’t know how.
I get it, winter squash can be intimidating.
It’s large and bulky, oddly shaped so there’s no flat surface to secure while cutting, and did I mention how difficult it is to cut before baking?
Many recipes tell you to cut winter squash before baking it.
I don’t know about you, but cutting into a raw winter squash is difficult.
I always feel like the knife is going to slip and I will end up cutting my fingers off instead of cutting the squash.
After cutting into my first raw butternut squash, which ended up being more of a workout than a meal preparation, I knew there had to be a better (and safer) way to prepare it.
Thankfully, there is and you don’t have to worry about losing any fingers!
As a matter of fact, no cutting is involved.
Because we’re just going to put that bad bulky baby on a cookie sheet and place it in the oven — whole.
That’s right, whole.
No small holes need to be made to help release steam.
Just like that.
The only cutting required is after it bakes and you will find the knife will slice through the rind like butter!
I do recommend you wait at least 20 minutes for it to cool off before cutting because the insides will be hot, seeds included.
So now you can enjoy winter squash with no worries.
And you can finally try my recipe for Stuffed Acorn Squash.
Don’t forget to check out this easy to follow guide that will help you crush your fears of Winter squash –
Many Thanks to ZeroCater for letting me share this infographic.
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