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This could NOT have been any easier! I roasted an acorn squash & a butternut squash. Both came out perfect. I then mashed some of each w/a bit of half-n-half and butter. Like mashed potatoes only way healthier!! I can't wait to go buy more squash to roast a bunch to freeze. THANKS!!

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Jrsygirl17 October 27, 2009

Super easy. I composted the skin instead of using it, but this is the easiest way to cook hard winter squash I've found. Thanks!

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ladypit July 08, 2009

I can't believe how great this worked! I had a huge Hubbard ~ 7lbs. I just stuck it in the oven and 2 hours later it was done. I easily scooped out the flesh and froze it as is. Thank you for sharing.

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dbird February 23, 2009

Wow, I can't believe I forgot to rate this. I processed 2 butternut and 1 acorn using your method. I have since used it in pie recipes and it has been fantastic. I love the fact that you don't have to cut through the skin while it's hard--it's so much easier to handle when it's soft from cooking. I did use a regular blender (I'd love a Vita-Mix, I just can't justify it, yet!) and it took a little work to get the skin all chopped up (note to self: don't stick a wooden spoon down into the blades...), but it did eventually whip up beautifully. I love that this recipe uses the skin as well as the flesh. Thank You!!

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Mommy2two February 13, 2009

I use this recipe all the time! It works great even for the bigger Kabochas (bake time is a little longer). On tall Kabochas I wrap the stem in foil to prevent burning, then rotate about halfway for even baking. The flesh comes out so tender it just melts away and mashes easily with a spoon. Just posted about this recipe on my garden blog, thank you Rita!

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averybird February 01, 2009

this was a great way to cook the squash, no fighting with the peel. It cooked up perfect and is waiting in the freezer to use later. Thanks!

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Delores R December 16, 2008

Perfect. I gashed the skin, as I was afraid it would blow up in the oven, my knife was not sharp enough to remove the top. Used to make your Sweet Acorn Squash And Apple Soup I would use this anytime I want pureed squash as it definitely seems like the best way

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UmmBinat November 25, 2008

Perfect squash. i had a couple of squash of unknown (to me) variety. When i smelled the caramelising, i pulled them from the oven. If i had turned them over, the other side might have caramelised a bit; worth trying because the skin pulls away by itself! i mashed (not being in my own kitchen and having appliances) them with a tbsp. butter, tsp. demerara sugar, freshly ground pepper. Scrumptious!

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Ciocia Laura November 22, 2008

This was as easy as calling my mother, who also lives in Edison! (and told me I could also do this in the pressure cooker) I have lots of butternut squash and cheese pumpkins to use that I got from my farm share at Rutgers. Thank you!

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charlened November 02, 2008
Pureed Squash Butternut, Acorn Any Hard Winter Squash!