Winter Squash Tips

NO MORE FIGHTING with a sharp knife and winter squash. Here is a Short cut to bake all winter squash and pumpkin. Remove stem and Wash & dry. Rub hands with olive oil & rub onto squash. Place squash on a foil covered cookie sheet in a 350-400° preheated oven. Do Not poke or cut. Cook one hour plus, depending on size of squash. Remove when slightly brown, the house smells great and it will dent (thickest part) slightly with a wooden spoon. Slice in half remove seeds and stringy pulp. Remove squash from roasted skin, put squash into food processor and add a pat of butter and a drizzle of maple syrup when serving. Or freeze in Ziploc type bags for later. I love to eat Squash all year long or try making pies and breads all winter long.

Storage Tips

• Beets & Carrots &Turnip – plastic bag in crisper. 
• Brussels Sprouts & Cabbage – plastic bag in crisper, remove outer leave(s) if wilted or spotted when ready to use. 
• Lettuce & Spinach– plastic bag in crisper 
• Onions, Garlic, Squash and Sweet Potatoes – keep in a warmer place, (50- 60° Fahrenheit) dry dark place. Must be above 50 (not in refrigerator). 
• Potatoes – Cool and dark, or if you have an extra frig they can be refrigerated in a bag with ventilation holes. Many folks keep them in a cool basement.