Approximately how long does it take (in a 350F oven) for a butternut squash
(cut in half length-wise), to finish cooking? I thank-you in advance for
advice.

--
Dave
www.davebbq.com

Dave Bugg wrote:
> Approximately how long does it take (in a 350F oven) for a butternut
> squash (cut in half length-wise), to finish cooking? I thank-you in
> advance for advice.

About an hour at 350F. Poke it with a fork. If the meatiest part is
tender, it's done.

Jill

On Nov 21, 6:44 pm, "Dave Bugg" > wrote:
> Approximately how long does it take (in a 350F oven) for a butternut squash
> (cut in half length-wise), to finish cooking? I thank-you in advance for
> advice.
>
> --
> Davewww.davebbq.com

Depending on the size, one hour (for maybe a 1.5-2 pounder) to one and
a half (larger). The good thing is that if it's in a little longer
than needed, it's still good (even a little better, IMHO).

Happy roasting,
Kris, who just finished making her squash bisque for tomorrow

jmcquown wrote:
> Dave Bugg wrote:
>> Approximately how long does it take (in a 350F oven) for a butternut
>> squash (cut in half length-wise), to finish cooking? I thank-you in
>> advance for advice.
>
> About an hour at 350F. Poke it with a fork. If the meatiest part is
> tender, it's done.

Thanks, Jill.

--
Dave
www.davebbq.com

Dave Bugg wrote:
> jmcquown wrote:
>> Dave Bugg wrote:
>>> Approximately how long does it take (in a 350F oven) for a butternut
>>> squash (cut in half length-wise), to finish cooking? I thank-you in
>>> advance for advice.
>>
>> About an hour at 350F. Poke it with a fork. If the meatiest part is
>> tender, it's done.
>
> Thanks, Jill.

Kris wrote:
> On Nov 21, 6:44 pm, "Dave Bugg" > wrote:
>> Approximately how long does it take (in a 350F oven) for a butternut
>> squash (cut in half length-wise), to finish cooking? I thank-you in
>> advance for advice.
>>
>> --
>> Davewww.davebbq.com
>
> Depending on the size, one hour (for maybe a 1.5-2 pounder) to one and
> a half (larger). The good thing is that if it's in a little longer
> than needed, it's still good (even a little better, IMHO).
>
> Happy roasting,
> Kris, who just finished making her squash bisque for tomorrow

'Preciate it, Kris. The bisque sounds wonderful. :-)

--
Dave
www.davebbq.com

Dave Bugg wrote:
> jmcquown wrote:
>> Dave Bugg wrote:
>>> Approximately how long does it take (in a 350F oven) for a butternut
>>> squash (cut in half length-wise), to finish cooking? I thank-you in
>>> advance for advice.
>>
>> About an hour at 350F. Poke it with a fork. If the meatiest part is
>> tender, it's done.
>
> Thanks, Jill.

You're welcome I cook a lot of butternut squash. It's very tasty! It's
good scooped out of the shell and mashed with just butter, salt & pepper.
Some folks like to turn it into a sweet thing and add brown sugar and
pumpkin pie-like seasonings. However you like it, an hour if it's split in
half should do the trick unless the squash is really large. Oh, and scoop
the seeds and pulp out of the squash before roasting it.

Jill

jmcquown wrote:
>
> Dave Bugg wrote:
> > jmcquown wrote:
> >> Dave Bugg wrote:
> >>> Approximately how long does it take (in a 350F oven) for a butternut
> >>> squash (cut in half length-wise), to finish cooking? I thank-you in
> >>> advance for advice.
> >>
> >> About an hour at 350F. Poke it with a fork. If the meatiest part is
> >> tender, it's done.
> >
> > Thanks, Jill.
>
> You're welcome I cook a lot of butternut squash. It's very tasty! It's
> good scooped out of the shell and mashed with just butter, salt & pepper.
> Some folks like to turn it into a sweet thing and add brown sugar and
> pumpkin pie-like seasonings. However you like it, an hour if it's split in
> half should do the trick unless the squash is really large. Oh, and scoop
> the seeds and pulp out of the squash before roasting it.
>
> Jill

It also makes a fantastic rich soup with a little persuasion from some
cream and nutmeg.

jmcquown wrote:

> Oh, and scoop the seeds and pulp out of the
> squash before roasting it.

Sorta the vegetable version of remembering to remove the giblet packets from
the turkey :-)

I've never done that, btw. Well....not more than once, anyway

--
Dave
www.davebbq.com

"Dave Bugg" wrote:
> Approximately how long does it take (in a 350F oven) for a butternut squash
> (cut in half length-wise), to finish cooking? �I thank-you in advance for
> advice.

Depends on the configuration. With longer smaller diameter shapes
about an hour to an hour and a half... with squatter fatter ones the
time can be increased about half an hour... I like them coked until
the skin becomes crisp, I eat the skin. You can also stuff the
hollowed out seed cavity with a link's worth of crumbled breakfast
sausage. I also like to set out like a half dozen halves on my weber
and smoke them slowly over like 3-4 hours -- they dry out and become
dense like smoked gouda only low calorie.

Sheldon

Dave Bugg wrote:
> jmcquown wrote:
>
>> Oh, and scoop the seeds and pulp out of the
>> squash before roasting it.
>
> Sorta the vegetable version of remembering to remove the giblet packets from
> the turkey :-)
>
> I've never done that, btw. Well....not more than once, anyway

Last year, my husband (well, we was not married yet) forgot to take the
giblet packet out of the turkey. I forgot to mention that in the Happy
Thanksgiving message I posted. I will have to add that next year. He
will be thrilled. Not.

Becca

In article >,
"jmcquown" > wrote:

> Dave Bugg wrote:
> > jmcquown wrote:
> >> Dave Bugg wrote:
> >>> Approximately how long does it take (in a 350F oven) for a butternut
> >>> squash (cut in half length-wise), to finish cooking? I thank-you in
> >>> advance for advice.
> >>
> >> About an hour at 350F. Poke it with a fork. If the meatiest part is
> >> tender, it's done.
> >
> > Thanks, Jill.
>
> You're welcome I cook a lot of butternut squash. It's very tasty! It's
> good scooped out of the shell and mashed with just butter, salt & pepper.
> Some folks like to turn it into a sweet thing and add brown sugar and
> pumpkin pie-like seasonings. However you like it, an hour if it's split in
> half should do the trick unless the squash is really large. Oh, and scoop
> the seeds and pulp out of the squash before roasting it.

I turn it into a thick, substantial soup with eastern spices and peanut
butter. Soooo good.

Butternut is one of my favourite vegetables.

Miche

--
Electricians do it in three phases

Pete C. wrote:
> jmcquown wrote:
>>
>> Dave Bugg wrote:
>>> jmcquown wrote:
>>>> Dave Bugg wrote:
>>>>> Approximately how long does it take (in a 350F oven) for a
>>>>> butternut squash (cut in half length-wise), to finish cooking? I
>>>>> thank-you in advance for advice.
>>>>
>>>> About an hour at 350F. Poke it with a fork. If the meatiest part
>>>> is tender, it's done.
>>>
>>> Thanks, Jill.
>>
>> You're welcome I cook a lot of butternut squash. It's very
>> tasty! It's good scooped out of the shell and mashed with just
>> butter, salt & pepper. Some folks like to turn it into a sweet thing
>> and add brown sugar and pumpkin pie-like seasonings. However you
>> like it, an hour if it's split in half should do the trick unless
>> the squash is really large. Oh, and scoop the seeds and pulp out of
>> the squash before roasting it.
>>
>> Jill
>
> It also makes a fantastic rich soup with a little persuasion from some
> cream and nutmeg.

Ahem... butternut squash soup is one of my signature dishes

Sheldon wrote:
> "Dave Bugg" wrote:
>> Approximately how long does it take (in a 350F oven) for a butternut
>> squash (cut in half length-wise), to finish cooking? ?I thank-you in
>> advance for advice.
>
> Depends on the configuration. With longer smaller diameter shapes
> about an hour to an hour and a half... with squatter fatter ones the
> time can be increased about half an hour... I like them coked until
> the skin becomes crisp, I eat the skin. You can also stuff the
> hollowed out seed cavity with a link's worth of crumbled breakfast
> sausage. I also like to set out like a half dozen halves on my weber
> and smoke them slowly over like 3-4 hours -- they dry out and become
> dense like smoked gouda only low calorie.

Thanks for the tip, Shel.

--
Dave
www.davebbq.com

"jmcquown" > wrote in message
...
>
> Oh, and scoop
> the seeds and pulp out of the squash before roasting it.

And roast those seeds like pumpkin seeds--yummy! I just roasted a butternut
squash a week and a half ago. I cleaned the seeds the same way I clean
pumpkin seeds, salted them, and threw them onto the cookie sheet next to the
squash. After 30-45 minutes in the oven, they were done--crispy and
delicious! I think I prefer them to pumpkin seeds.

Mary

Dave Bugg wrote:
> jmcquown wrote:
>
>> Oh, and scoop the seeds and pulp out of the
>> squash before roasting it.
>
> Sorta the vegetable version of remembering to remove the giblet packets from
> the turkey :-)
>
> I've never done that, btw. Well....not more than once, anyway
>

I'll admit it. I did it one year. Didn't hurt the turkey at all...just
made me feel silly when I realized what I did.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

On Wed, 21 Nov 2007 21:42:28 -0600, "jmcquown"
> wrote:

>Pete C. wrote:
>> jmcquown wrote:
>>>
>>> Dave Bugg wrote:
>>>> jmcquown wrote:
>>>>> Dave Bugg wrote:
>>>>>> Approximately how long does it take (in a 350F oven) for a
>>>>>> butternut squash (cut in half length-wise), to finish cooking? I
>>>>>> thank-you in advance for advice.
>>>>>
>>>>> About an hour at 350F. Poke it with a fork. If the meatiest part
>>>>> is tender, it's done.
>>>>
>>>> Thanks, Jill.
>>>
>>> You're welcome I cook a lot of butternut squash. It's very
>>> tasty! It's good scooped out of the shell and mashed with just
>>> butter, salt & pepper. Some folks like to turn it into a sweet thing
>>> and add brown sugar and pumpkin pie-like seasonings. However you
>>> like it, an hour if it's split in half should do the trick unless
>>> the squash is really large. Oh, and scoop the seeds and pulp out of
>>> the squash before roasting it.
>>>
>>> Jill
>>
>> It also makes a fantastic rich soup with a little persuasion from some
>> cream and nutmeg.
>
>Ahem... butternut squash soup is one of my signature dishes
>

well, god forbid that anyone else should make it, then.

your pal,
blake

In article >, says...
> Approximately how long does it take (in a 350F oven) for a butternut squash
> (cut in half length-wise), to finish cooking? I thank-you in advance for
> advice.
>
>

I usually chop mine up into 1.5" cubes, then they go in the pan with
butter and brown sugar in a 350F oven for approximately an hour.

On Thu, 22 Nov 2007 18:04:42 -0500, T >
wrote:

>In article >, says...
>> Approximately how long does it take (in a 350F oven) for a butternut squash
>> (cut in half length-wise), to finish cooking? I thank-you in advance for
>> advice.
>>
>>
>
>I usually chop mine up into 1.5" cubes, then they go in the pan with
>butter and brown sugar in a 350F oven for approximately an hour.
Chop it half, scoop out the guts score the flesh, fill the cavity
with butter, brown sugar, & then drizzle a little genuine maple syrup
over it. Put in a baking pan with a little water in the bottom & cook
at 350° for about 1 hr......mmm mmm good!

Roughrider50 wrote:
> On Thu, 22 Nov 2007 18:04:42 -0500, T >
> wrote:
>
>>In article >,
>>says...
>>> Approximately how long does it take (in a 350F oven) for a butternut
>>> squash (cut in half length-wise), to finish cooking? I thank-you in
>>> advance for advice.
>>
>>I usually chop mine up into 1.5" cubes, then they go in the pan with
>>butter and brown sugar in a 350F oven for approximately an hour.
> Chop it half, scoop out the guts score the flesh, fill the cavity
> with butter, brown sugar, & then drizzle a little genuine maple syrup
> over it. Put in a baking pan with a little water in the bottom & cook
> at 350° for about 1 hr......mmm mmm good!

My grandmother (b.1894) used to make squash with the hollow vacated by
the seeds filled (to more than flush with the cut that halved the
squash) with sausage. They were probably acorn squash. Does anybody
else here do that?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

Roughrider50 wrote:
>
>
> >I usually chop mine up into 1.5" cubes, then they go in the pan with
> >butter and brown sugar in a 350F oven for approximately an hour.
> Chop it half, scoop out the guts score the flesh, fill the cavity
> with butter, brown sugar, & then drizzle a little genuine maple syrup
> over it. Put in a baking pan with a little water in the bottom & cook
> at 350° for about 1 hr......mmm mmm good!


I do it a similar way, slicing it in half and scrapping out the seeds. I
sprinkle it with a little salt and pepper, brown sugar, ground ginger and
curry powder.

l, not -l wrote:
>
> On 23-Nov-2007, Blinky the Shark > wrote:
>
>> >>I usually chop mine up into 1.5" cubes, then they go in the pan
>> >>with butter and brown sugar in a 350F oven for approximately an
>> >>hour.
>> > Chop it half, scoop out the guts score the flesh, fill the cavity
>> > with butter, brown sugar, & then drizzle a little genuine maple
>> > syrup over it. Put in a baking pan with a little water in the
>> > bottom & cook at 350° for about 1 hr......mmm mmm good!
>>
>> My grandmother (b.1894) used to make squash with the hollow vacated
>> by the seeds filled (to more than flush with the cut that halved the
>> squash) with sausage. They were probably acorn squash. Does anybody
>> else here do that?
>
> I have done that with acorn squash, stuffed with pork sausage. But,
> for acorn squash, my favorite is Dr. Squash - recipes follow.

<snip>

Mmmmm! Both recipes snatched. Thanks.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

Dave Smith wrote:

> I do it a similar way, slicing it in half and scrapping out the seeds. I
> sprinkle it with a little salt and pepper, brown sugar, ground ginger and
> curry powder.

Sounds good.

An easy way to cut butternut squash in half, is to microwave it for a
couple of minutes. That will soften it up, making it easier to cut.
Someone may have already mentioned this, sometimes I do not get all of
the messages. If so, sorry for the repeat.

Becca

On Sat, 24 Nov 2007 11:13:13 -0600, Becca >
wrote:

>
>An easy way to cut butternut squash in half, is to microwave it for a
>couple of minutes. That will soften it up, making it easier to cut.
>Someone may have already mentioned this, sometimes I do not get all of
>the messages. If so, sorry for the repeat.
>
>Becca

excellent idea. I recently cut an acorn squash in half & felt I should
have used a disclaimer such as: "DO NOT TRY THIS AT HOME". I'm
surprised more people aren't injured doing this.

On Sat, 24 Nov 2007 14:32:23 -0600, Roughrider50
> wrote:

>On Sat, 24 Nov 2007 11:13:13 -0600, Becca >
>wrote:
>
>>
>>An easy way to cut butternut squash in half, is to microwave it for a
>>couple of minutes. That will soften it up, making it easier to cut.
>>Someone may have already mentioned this, sometimes I do not get all of
>>the messages. If so, sorry for the repeat.
>>
>>Becca
>
>excellent idea. I recently cut an acorn squash in half & felt I should
>have used a disclaimer such as: "DO NOT TRY THIS AT HOME". I'm
>surprised more people aren't injured doing this.

It's all in the wrist. DD split a big (unmicrowaved) butternut for
thanksgiving and didn't break a sweat. She used finesse, not brute
strength.

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On Tue, 27 Nov 2007 00:06:45 GMT, (Curly Sue) wrote:

>On Sat, 24 Nov 2007 12:38:13 -0800, sf wrote:
>>
>>It's all in the wrist. DD split a big (unmicrowaved) butternut for
>>thanksgiving and didn't break a sweat. She used finesse, not brute
>>strength.
>
>
>A reeeeaaaaallly sharp knife helps.
>
LOL! I try to keep it fairly sharp.... this is a huge knife I paid
only $3 for (brand new - maybe at the grocery store) way back in the
dark ages when I was spending $30-50 on "good ones".

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Curly Sue wrote:

> This year's butternut squash was wonderful.

I've been disappointed in the butternut I've bought this year.
Usually, it's my favorite squash, but this year, I've gotten watery,
bland specimens.

Serene