Viewing post #1544447 by nestof3

To make squashes easier to cut, I microwave the entire thing for about 2 minutes. It becomes soft enough to cut with a large knife.

I then fill the bottom of a casserole or baking dish with just a little bit of water, lay the squash down in the water, and bake at 350.

RickCorey said:Now I'm motivated. Some kind of winter squash "volunteered" in an idle part of my garden, I assume some squirrel stole a seed from a neighbor.

It was the most vigorous-looking thing there, so I left it until all the leaves turned white and sickly. I was cleaning up, so I chopped it down and brought 4 squashes indoors. (I would never deliberately plant winter squash, but would think about zucchini if I had more square feet.)

How would I know if winter squashes were unripe?
What temperature would you bake them at, and how long?