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tylikThis was a reply to a post of ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
imalion's journal, but I figured it fit under the food project.
Getting the timing right with acorn (or other smallish) squash can take a little practice. A few things that have worked for me:
Cut them in half, take out the skins, and cook them on a tray cut side down (dianthus showed me this one). This means they don't dry out which makes them less stringy. Press on the outside of the squash to see when done - rind should be yielding, but not squishy-soft.
I used to always do stuffed squash for Thanksgiving. (I did it a couple of times, and then people came to expect it.) But I usually didn't have the oven space to cook the squash. (Yes, even with three ovens. Hey, Thanksgiving was kind of a circus.) For that I'd cut and de-seed them, and then steam the halves until just tender - then I'd put them on pans, stuff them (usually a rice or barley stuffing) and as soon as the turkey came out of the oven, they went in. Worked pretty well.
Huh. I also used to get really little pie pumpkins. Those I'd cut lids out of like jack'o'lanterns, stuff with a hot stuffing (mushroom leek barley was a favorite) and then put the lids on and bake whole - the hot stuffing and relatively small squash meant it would take maybe half and hour, and they were dreadfully cute.
(I should make an icon of the squash K grew in the apartment, speaking of cute.)
imalion's journal, but I figured it fit under the food project.Getting the timing right with acorn (or other smallish) squash can take a little practice. A few things that have worked for me:
Cut them in half, take out the skins, and cook them on a tray cut side down (
dianthus showed me this one). This means they don't dry out which makes them less stringy. Press on the outside of the squash to see when done - rind should be yielding, but not squishy-soft. I used to always do stuffed squash for Thanksgiving. (I did it a couple of times, and then people came to expect it.) But I usually didn't have the oven space to cook the squash. (Yes, even with three ovens. Hey, Thanksgiving was kind of a circus.) For that I'd cut and de-seed them, and then steam the halves until just tender - then I'd put them on pans, stuff them (usually a rice or barley stuffing) and as soon as the turkey came out of the oven, they went in. Worked pretty well.
Huh. I also used to get really little pie pumpkins. Those I'd cut lids out of like jack'o'lanterns, stuff with a hot stuffing (mushroom leek barley was a favorite) and then put the lids on and bake whole - the hot stuffing and relatively small squash meant it would take maybe half and hour, and they were dreadfully cute.
(I should make an icon of the squash K grew in the apartment, speaking of cute.)
