Contributed by Vegetarian Cooking for Everyone (Deborah Madison)

Cutting large squash can be difficult. A heavy knife or cleaver and a rubber mallet are useful tools. Whack the knife into the squash, then bear down or tap it with the mallet to open the squash. Cut next to the stem, rather than through it (it will be easier on your knife).

OR, bake squash whole at 350 F or so, until it feels soft when pressed, 30-40 minutes (depending on size). Remove, then halve and scrape out the seeds. Return to the oven and continue cooking until done. (It’s a good idea to puncture squash in several places to avoid having it explode in the oven when cooking it whole!!)

Ingredients

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Instructions

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