Super Mom Hacks

Winter Squash Made Easy: How To Cook Winter Squash in Less Time

Most of the time, when I think of “hacks,” I think of the make-your-life-easier tips and tricks to which this website is devoted.

But when I see all the winter squash and fresh pumpkins that are now front-and-center in the produce displays at supermarkets and farmer’s markets, the last thing I want to think about is hacking.

winter squash for sale

As in, trying to hack that gourd into two or more pieces before popping it in the oven. Wielding a sharp knife over a hard round thing is NOT my idea of fun.

Not to mention the fact that baking a supper side dish for an hour or more requires more planning-ahead and surplus meal-prep time than I can usually squeeze into my schedule.

So when I learned this hack for cooking butternut squash, it revolutionized my cooking. Best of all, it works on every winter squash I’ve tried.

I’ve even used it in early November to cook up the pumpkins on our front step that we bought the week before Halloween, but never quite got around to carving into jack-o-lanterns. (See “Mix It Up,” below.)

And not only is cooked squash a super side dish for grownups and kids alike, but it’s also perfect as homemade baby food. That picture at the top of this post would be Essie devouring her squash at dinner tonight, just as she has since she was a baby. That’s how much my kids like this recipe!

So, without further ado,

The squash I microwaved tonight weighed a little more than 1.5 pounds.

Easy “Baked” Winter Squash

Servings and time vary based on size of squash: 3-8 servings, 15-30 min. total time

What you need:

The basic idea:

  1. Wash outside of squash thoroughly. With a fork, pierce the squash’s surface at regular intervals. Lay the squash on its side in the baking dish.
  2. Microwave on HIGH for 5 minutes; turn over the squash and microwave another 5 minutes.
  3. After 10 min. cooking time, squeeze the squash. If it’s soft, it’s cooked; remove from microwave. If it’s still somewhat firm, microwave an additional 5 minutes. If it’s still very firm, repeat step 2.
  4. Allow the squash to cool, if desired. Slice in half. With a large spoon, scoop out the seeds and strings; discard, or rinse and save for baking as dried seeds if desired. Using large spoon again, scrape out the cooked squash into a serving bowl. (If parts still aren’t cooked, pop back into the microwave for a few more minutes.)
  5. Serve as is, or season with one of the ideas below.

Mix it up:

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