(no subject)

[owlectomy]

If you ever catch yourself thinking, "How did my pre-cut butternut squash go bad so fast? Well -- there's only a few little moldy bits, I guess I can just cut those off, I shouldn't waste food, and anyway I've already got the recipe going..." --

This is the voice of experience telling you to order pizza.

(Maybe I can find frozen squash, in the future? It's just that hacking at the squash takes so long, even with a good sharp knife...)

Comments

[deborah]

here is how I have been dealing with winter squash for several years, and all recipes except for the ones where it is obviously going to have the wrong effect:

Cut in half. Scoop out seeds. Put on baking dish and bake. If you don't mind squishy, bake for a while, spoon out trivially. If you want relatively firm chunks, bake for maybe 30 minutes, spoon out with a little more effort.

Way easier then hacking at and even peeling the squash.