Storage Tip: Winter squash should keep on your countertop or in a pantry for a few weeks. Store in a cool, dry place with plenty of ventilation (such as a back porch) for longer-term storage.
Tasty Tidbit: All squash varieties are easy to cook in the oven or microwave. Some recipes call for leaving the squash whole, but cutting them in half and scooping out the seeds before baking will decrease the cooking time. They’re forgiving; choose your oven temperature based on anything else you may be baking at the same time. Anything from 350-400 degrees works fine.
We add an inch or so of water to the bottom of a baking dish, place the squash cut-side down, cover (or not) with foil and set the timer for 30 minutes for smaller squash, or 45 minutes for larger ones. Some of the biggest may take an hour or more. Just check periodically by attempting to pierce the skin with a fork. If it is soft and the fork slides through easily, the squash is done. Take it out of the oven and flip it over onto a plate so you can scoop out the flesh with a spoon (or a fork if it is spaghetti squash).
Recipes Containing Winter Squash: