How to Cook Hard Squashes

After what felt like the LONGEST and HOTTEST Summer in a long time, he calendar and the weather are finally on the same page here in Metro Atlanta. As we say goodbye to some summer favorites we say HELLO to hard squash season!

There are a million different recipes out there for hard squashes, but they taste incredible on there own. Here’s a quick reference for cooking the hard squashes we carry on our weekend farmers market trailer.

TIPS FOR CUTTING HARD SQUASHES! 

                         Soften in the Microwave

• Poke the squash 5–6 times all over with a fork or knife to prevent steam build-up 

• Microwave on HIGH for 3 to 5 minutes (Longer for Buttercup)

• Instead of trying to force the knife straight down through the center, push the tip into the center first, then rock the heel of the blade down.

Oven-Roasted Spaghetti Squash

Cut in half lengthwise and scoop out seeds. Brush or spray the cut sides with oil, salt, and pepper. Place cut-side down on a baking sheet and roast at 400°F  for 35–45 minutes until the skin gives slightly to a squeeze. Let cool for 5 minutes, then use a fork to scrape the flesh into long "spaghetti" strands.

Oven-Roasted Acorn Squash

Cut in half lengthwise and scoop out seeds. Trim a tiny slice off the bottom of each half so they sit flat cut-side up on a baking sheet. Place a pat of butter, 1 tbsp brown sugar, and a pinch of salt/cinnamon inside each cavity. Roast at 400°F for 35–45 minutes until the flesh is fork-tender and the center forms a sweet syrup. Scoop flesh out to serve or eat it directly from the squash!

Oven-Roasted Buttercup Squash

Peel thick skin, cut in half, and scoop out seeds. Slice into ½-inch wedges or cubes, toss with oil, salt, pepper, and a dash of nutmeg or brown sugar.  Roast on a baking sheet at 400°F  for 25–30 minutes (flip halfway) until tender and golden brown.

Oven-Roasted Butternut Squash: If peeling use a vegetable peeler

Cubed: Peel, seed, and cube into 1-inch pieces. Toss with oil, salt, and pepper. Roast on a baking sheet at 400°F for 25–30 minutes (flip halfway) until caramelized and tender.

Halved (Easiest): Cut in half lengthwise, scoop out seeds, and brush cut sides with oil, salt, and brown sugar or pepper. Roast face-down on a baking sheet at 400°F (200°C) for 40–50 minutes until fork-tender.

DELICATA SQUASH: No peeling required! The edible skin sweetens and tenderizes as it cooks.

Halve lengthwise, scoop out seeds, and slice into ½-inch half-moons. Spray with oil, season with salt, pepper, and garlic powder, and air fry at 400°F for 12–15 minutes (flip halfway) until tender and golden brown. 

For the oven: Roast on a baking sheet at 425°F  for 20–25 minutes (flip halfway) until tender with golden caramelized edges.

We will be open this Saturday 8:30-12:30 and Sunday 10-2 at

Jackie’s Fine Wine & Spirits
3140 Johnson Ferry Road
Next to IHOP and in front of Walmart
In East Cobb near the Roswell boarder

Our market trailer will be full of the best produced sourced as close to home as possible!
Check back on Friday morning for a market preview, tune in to our Facebook page on Saturday and Sunday mornings for a full market sneak peek! facebook.com/hollandbotanical