Skip to main content
Main

Baked Sqnash

Baked squash is cooked in its shell until tender, then mashed with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Winter squash and cream work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 14 recipes. Both carry octanal, which smells fat, soap. The science ↓

Baked Sqnash

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Bake

  1. Wash the squash and divide it in half.

  2. Lay the squash halves, cut side down, on the top grate of the oven or in a shallow baking dish with a little boiling water.

  3. Bake at 400°F (200°C) until tender, about 1 to 2 hours.

Finish and serve

  1. Serve in the shell or scrape out the soft part.

  2. Mash the squash.

  3. Mix in 2 large tablespoons of cream per pint of squash.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Winter squash + creamtop 30% of all pairs
    Smell alikemoderate
    Cooked together14 recipes

    Shared aroma: octanal (fat, soap).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hard-shell winter squash
Provides the main body of the dish, becoming soft and sweet as its starches and sugars cook through.
Cream
Adds richness and a smoother, moister texture to the mashed squash.

The step that matters

Baking until fully tender. Squash must be cooked through so its starches soften completely; underbaked flesh stays firm and grainy. Check the flesh with a fork rather than relying only on the clock.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Squash SoupSquash Soup6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes