Plain Whole Squash [microwave]
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Summer squash can be refrigerated for up to 10 days.
Into a dark, fresh environment, winter squash will keep its freshness and its texture for up to 4 month.
Even when a slice has been cut off and removed, it will keep, wrapped into plastic wrap, refrigerated.
As taste and texture are concerned, a 2 1/2 to 3-pound [1.13 to 1.4-kg] squash is the best.
A heavier squash will be watery and less tasty.
Preparation and microwaveing of all squash varieties is so easy, and the results, as far as taste, texture and color are so perfect, that you will be able to enjoy any squash, almost without work.
  • 1 whole squash [any variety]
  • Brown sugar, maple syrup or molasses
  • Butter
  • Wash whole squash.
  • Cut 4 to 5 slits through the skin, using the tip of a sharp knife.
  • Transfer squash into microwave-oven, onto a rack or over an upside-down saucer.
  • Microwave on 'HIGH' for 6 to 10 minutes, according to the size of the squash.
  • Using a towel as it is really hot, remove squash from oven.
  • Leave squash to rest for 10 to 15 minutes
  • Half squash, remove seeds and membranes [the use of a spoon makes it easier].
  • Then, either mash meat with brown sugar, maple syrup or molasses and butter right inside each squash half or into a long dish; cover each squash halves or dish with wax paper.
  • Just before serving, reheat on 'HIGH' for 5 to 6 minutes.