Baked Squash
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare and bake
Cut the squash into pieces, removing the soft part but not peeling it.
Bake the squash at 350°F (175°C) until tender.
Serve
Scrape the squash away from the rind.
Season with coarse sea salt.
Heat before serving.
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
What each ingredient does
- Squash
- Its flesh softens and turns sweeter and tender as it bakes, becoming easy to scrape from the rind.
- Butter
- Adds fat and richness to the soft, mild squash flesh.
The step that matters
Bake until tender. Heat softens the squash's fibrous cell walls and starch. If it is pulled early, the flesh stays firm, clings to the rind and scrapes poorly.
“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.
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