How to Cook Winter Squash
March 27, 2012
•Le Cordon Bleu
•Minneapolis/St. Paul
• 0 Comments
How to Cook Winter Squash
Winter squash is a festive and colorful addition to many cool weather dishes. It’s easy to scoop one into your cart simply because it looks appealing and would perhaps make a great centerpiece, but you may unknowingly be missing the best part. Winter squash is not only creamy and great tasting but also very nutritious. Don’t let its thick skin fool you. You too can prepare winter squash!
If you enjoy food preparation, cooking and baking, enrolling in a cooking program or Minnesota culinary class would be a great way to take your passion to a new level. Here are two of the easiest preparation techniques – boiling and roasting to flex your culinary skills. If you like it, who knows where this new found passion might take you!
Boiling
Step 1: Use a large, sharp cooking knife to slice the squash into two halves and cut out (or scoop) the seeds from the center.
Step 2: With a vegetable peeler, carefully remove the skin. Cut the squash into cubes. The size doesn’t really matter, however, in order to cook more quickly and evenly, try to make the pieces similar in size and not too large.
Step 3: In a large pot bring water to a boil and then add squash cubes. Allow them to continue boiling until tender.
Step 4: Once the pieces have cooled, you may either choose to blend them in a food processor or use a masher to soften them up, depending on your recipe, and then you have fully prepared and pre-cooked winter squash.
Roasting
Step 1: First begin by cutting the squash in half and removing the seeds. Allow the oven to preheat to 400 F while you continue your preparation. Place the two halves on a baking pan or cookie sheet with the center facing up. Drizzle a bit of olive oil over the squash to add flavor and keep it moist. Once you have added a dash of salt and pepper, flip the halves so that they are face down.
Step 2: Allow the squash to roast for about 45 minutes or until it begins to brown and blister slightly. Once the squash is cooked and softened, allow it to cool and the skin will easily peel off. Now you have one of the main ingredients for many wonderful recipes. Sprinkle with a little brown sugar or add butter and eat the squash as is!
If you would like to pursue your love for food and cooking, enrolling in a cooking program, just for fun or to further your career, can be a great way to learn additional techniques and work side by side with a chef instructor. You can use these winter squash preparation techniques and many others to take your love of authentic Minnesota culinary arts to great heights.
This article is presented by Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul. Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul offers culinary arts and pâtisserie and baking training programs in the Minneapolis and St. Paul, Minnesota area. To learn more about the class offerings, please visit Chefs.edu/Minneapolis-St-Paul for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.