See Also: Cooking Club · Vegetable Dishes
Fall and Winter Squash in the Vegetable Cooker
From Dorothy McNett's recipes at www.dorothymcnett.com. I call the microwave oven The Vegetable Cooker as it is the best way to cook all vegetables to retain their natural flavor, color and nutritional value. No need to add any water or other liquids. Do not cook or cover with plastic. Use heat safe glass or ceramic. Even large fresh leaves from chard and lettuce works nicely as a lid for steaming vegetables.
winter squash, such as hubbard, acorn, pumpkin, etc.
unsalted butter or extra virgin olive oil
salt and pepper, to your taste
Wash and dry the squash. Place on a plate and cook in microwave 4 or 5 minutes. Now it will be easier to slice in half. Let it cool a bit, slice and scoop out the seeds, peel it, and cut into small pieces. Place chunks in a glass or ceramic batter bowl, cover with a glass or ceramic lid. Cook in microwave using 5 minutes per pound of vegetable as a guide. When done, fluff with a potato masher and add butter, salt, and pepper to your taste. Serve.
Recipe created 1996-10-22.
