Bake the Squash Whole

Updated: Jan 1, 2021

When it comes to squash, you have a variety to choose from:

  • Butternut is one of the most commonly known varieties. It’s about a foot long and bell-shaped.

  • Acorn squash is shaped like an acorn and is green and yellow in color.

  • Delicata squash is known as the sweet potato of squash. It’s about 1-2 pounds and pale yellow in color with green pinstripes.

  • Kabocha squash is jade green and shaped like a pumpkin.

  • Spaghetti squash is large, yellow and oval-shaped and named for its spaghetti-like innards.


I think one of the most daunting tasks when preparing squash is how to cut it in half without losing a finger! Fear not! You can bake squash whole!


I recently received 3 butternut squash in my CSA box. I decided to make a Curried Butternut Squash and Apple soup. (Though, truth be told, the consistency was more like stew than soup.)


To avoid a trip to the ER, I baked the squash whole:

  • Preheat oven to 350

  • Pierce the squash a few times with a fork or sharp knife. (I totally forgot to do this and nothing bad happened. But it is a good idea to give the steam inside the gourd a way to escape.)

  • Bake for 90-ish minutes.


Here’s how my squash looked when I removed them the oven:



The squash easily sliced down the middle. I used a melon baller to remove the seeds:



And if that wasn’t enough, the skin easily peeled away:



Then I prepped ingredients for the rest of the stew:



Curried Butternut Squash and Apple Stew


Ingredients

  • 1 medium onion, diced

  • 1 tsp minced garlic (I used the dehydrated minced garlic)

  • 1½ tbsp of curry powder

  • 3 small-medium or 1 large butternut squash. As you can see in the picture, my 3 squash produced 4½-ish cups

  • 2 apples, peeled (optional) and diced. I used what I had on hand…a honeycrisp and a ginger gold.

  • 1 cup apple cider

  • 1 32-oz container of low sodium vegetable stock/broth.

  • 1 15-oz can of black beans, rinsed and drained.

To Prepare

  • Cover the bottom of a large saucepan with some of the broth. Saute the onion and garlic in the broth until the onion is translucent.

  • Stir in the curry powder to coat the onions. Then stir in the rest of the ingredients.

  • Bring to a boil over high heat. Reduce heat to medium and cover.

  • Cook for another 20-30 minutes until the apple is tender. Stir occasionally.

  • Add more broth if you’d rather a more soupy consistency.

  • Use an immersion blender if you’d like it smoother.


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