BAKED WINTER SQUASH
Winter squash gratifies, but cooking it the old way takes time. The microwave oven offers
winter squash anew. Not only does the oven bring the squash to miraculous readiness
in moments, it releases the vegetable's full sugars and golden taste. Our basic
enhancement for baked winter squash is a straightforward one of butter flavored with
shallots and celery, but you could as well go for the classic butter and brown sugar,
butter and maple syrup, or butter alone.
Total Cooking Time: 10 to 12 minutes
Standing Time: None
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2 medium (about 2 pounds) acorn, Danish, or butternut squash, halved and seeded,
or 2 pounds Hubbard or banana squash, in approximately 1-pound pieces
2 tablespoons butter, cut into pieces
2 large shallots, minced
1 large rib celery, trimmed and minced
Salt and pepper
||Place the squash pieces, cut sides down on a plate and microwave, uncovered,
on HIGH for 5 minutes, or until slightly squeezable and beginning to sweat.|
||Turn the pieces over and top each with some of the butter, shallots, and celery.
Lightly salt and pepper each piece and continue to microwave, uncovered, on HIGH for 5 to
7 minutes more, depending on the density of the squash, or until soft all the way through.
Serve right away.|
To bake winter squash for pureeing or using in a secondary way, omit the shallot and celery
and finish cooking the squash, cut side down, without turning them over. They'll be done
in about 10 minutes total cooking time. Let stand until cool enough to handle. Peel and
puree or cut into slices or cubes.|
Excerpted from THE WELL-FILLED MICROWAVE COOKBOOK copyright © 1996 Victoria Wise, Susanna Hoffman.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.