Rachael Ray Every Day – September 2019

(Barry) #1

BE A SQUASH


boss

Looking for an easier way
to prep this hard-to-chop
veggie? Try these methods
for cutting butternut
squash (and not yourself).

OVEN


This one is super simple: Put the
squash on a baking sheet (no need
to prick the skin) and roast at 400°
until a bit tender, about 40 minutes.
Once it’s slightly cooled, it’ll
peel easily. To get softer squash, bake
for about 1 hour. Best for cubing,
slicing, or mashing

MICROWAVE


A microwave is a powerful gourd-
softening tool. Score a squash all over.
Nuke it for 4 to 6 minutes. Let it cool,
then peel, halve, and scrape out the
seeds. Bake the squash to soften it
completely, or pop it back in the
microwave. Best for cubing or slicing

GRILL


Wrap a squash in Reynolds Wrap
Heavy Duty Aluminum Foil. Cover it
with the embers under the grill grate
and let it bake until soft, about 1 hour.
Best for mashing —ARIEL KNUTSON

SLOW COOKER


If you aren’t in a hurry, a slow cooker
will soften squash while you go about
your day—or while you sleep. After
4 to 5 hours on high (or 6 to 8 on low),
the squash will be creamy and easy to
peel. Let it cool, then cut lengthwise to
scoop out the seeds. Best for mashing

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from the test kitchen


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