Wednesday, November 27, 2013

Baked Squash

These went into my oven a little while ago.  I am baking them, then I will cut them open, scoop out the insides, puree the pulp in my VitaMix, and make either pies or soup.  Yum!  There is a blue pumpkin, a pie pumpkin, and a butternut squash.

I used to cut squash in half, scoop out the seeds, and cook face down in a dish with maybe 1/4" of water.  My friend, moonwatcher, suggested a different way when I was preparing a Red Kuri squash a while back.  Now I just put a few cuts in each squash or pumpkin, turn the oven on to 350F, and bake until tender.  Then it is simple to cut and prepare.  moonwatcher wrote a wonderful post about it at Plant Based Slow Motion Miracle.

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