A nice shortcut for squash is to just poke a few holes in the sides , wrap good in tinfoil, and place in a oven safe dish.Definately use a dish under the squash as it will drip. Cook at 350 for about an hour. Test by running a knife through the squash and if is is soft, it is done. After squash is baked, I cut the squash down the middle and flush out the seeds, scoop the flesh out and enjoy..I like my squash with butter and some good old salt and pepper..but top with what you like.. This method is easy when I do not want to cut, chop, deseed or boil and it taste just as great.. When I bake squash this way, I usually serve with Chicken Pot Pie, and hot bread. This is also easy to serve when you just want to bring your plates outside on a cool evening and sit by the fire... Chicken Pot Pie is for another day..
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