I love that word… squash. It’s just fun to say. And well it is squash season – so here is my Simply Fresh guide to preparing squash! It’s just the basics of cooking and prepping, the flavouring and final meal is up to you.

First method to cooking squash – cut it in half lengthwise. Drizzle a little olive oil and season with spices or at the very least salt and pepper. Bake in a 400 degree oven, flesh side up, for the amount of time listed below. Then scoop out the baked squash from the hard shell.

Acorn Squash: 30-40 minutes
Banana Squash: 35 -45 minutes
Buttercup Squash: 35-45 minutes
Butternut Squash: 30-40 minutes
Delicata Squash: 30-40 minutes
Hubbard Squash: 35-45 minutes
Kabocha Squash: 35-45 minutes
Spaghetti Squash: 45 minutes
Sweet Dumpling Squash: 25-35 minutes
Turban Squash: 35-45 minutes

The second method is to cut the squash into wedges or cubes, peel and dice. Then bake, steam, boil or simmer. Boil, steam or simmer using boiling water until tender. Bake at the temperatures and times listed below on a cookie sheet or roasting pan.

Acorn Squash: 425 degrees, 25-35 minutes
Banana Squash: 425 degrees, 25-35 minutes
Buttercup Squash: 400 degrees, 25-35 minutes
Butternut Squash: 425 degrees, 25-35 minutes
Hubbard Squash: 425 degrees, 25-35 minutes
Kabocha Squash: 425 degrees, 25-35 minutes
Spaghetti Squash: 400 degrees, 35-45 minutes
Turban Squash: 425 degrees, 25-35 minutes