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Cucurbita Squash

Just Mexican Food
This recipe and how to post is easy to follow for beginner Mexican cuisine cooks looking to add variety to their lives. IF you follow along with this how to tutorial and recipe, you will have a delicious roasted or baked Cucurbita squash just in time for a mouth watering dinner!
Print Recipe
Course Main Course
Cuisine American

Equipment

  • Cutting board
  • Knife
  • Clean work space
  • Oven
  • Baking sheet
  • Bowl
  • Mixing spoon
  • Food Brush

Ingredients
  

  • 2 lbs of Winter Squash There are a lot to choose from if you want to try various, I recommend grabbing two to three smaller varieties and cooking them. This way, you get exposed to various winter squash varieties and you can make a choice. I like to use acorn and spaghetti squash when baking!
  • 2 cloves of garlic- minced
  • 1 tsp of Paprika
  • 2 tsp of Honey
  • 1 tbsp of Red Chili Pepper Flakes
  • 2 tsp of Olive Oil
  • 2 tbsp. of butter
  • Optional Ingredients Yellow rice: If you are interested in making a side so that you can have a full meal. I recommend making a yellow rice. You do not have to use these ingredients or follow step 5 and 6 if you are not interested.
  • 2 Cups of Long Grain Rice
  • Oil
  • Water
  • Salt
  • Paprika
  • Sazon packet or Mexican seasoning

Instructions
 

  • The first step in how to cook Cucurbita squash is to prepare the squash. This means that you should cut it into however many slices you need. Usually, I cut it into 4, however, that depends on the size!
  • Gather the rest of the ingredients for step 2 of how to cook Cucurbita squash and mix them in a bowl. Blend the seasonings with oil and honey. Make sure there are no clumps in the mixture.
  • My favorite step is the third step, where you will drizzle and drop the mixture you just made in a bowl on top of the squash. Line the squash on a baking sheet with parliament paper. This way, the squash does not stick or burn. Preheat the oven to 350 degrees Fahrenheit.
  • Once the oven is done preheating, place the squash on the lowest rack and bake for an hour. Continue checking and stabbing at the skin to see if it is fully cooked. Sometimes it needs more depending on the thickness of the squash.
  • This is an optional step, but I like eating basically everything with rice! To make a delicious and authentic yellow or orange rice, clean the rice first with cold water. In a large pot, simmer the seasonings, vegetables, and oil. Add more water as it starts to blend.
  • Then, place the stovetop heat on medium-high and cook with the lid on for about 25 minutes. Stir and check.

Notes

  • I do have some tips for you have may help you understand better how to cook Cucurbita squash. You should start by checking to make sure the squash is ready. Not all squash is mature enough. I like to check the outer layer for bruises and dents. Sometimes these dents are mold and decay.
  • I also recommend lightly squeezing the squash. It should be soft enough to feel a slight dip, but not squishy enough that anything is coming out of the squash.
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