Just like its cousins the pumpkin and the zucchini, the squash can be eaten with the skin, especially for the smallest specimens. To access the flesh of the squash, just like that of the pumpkin, simply cut the cap of the vegetable then remove the seeds inside. You will recover the flesh more easily if you blanch the squash by immersing it in water for a few minutes (15 to 30 minutes depending on the size of the vegetable).
The squash is most often cooked in water to recover the flesh, but it can also be cooked in the oven or in a pan:in the latter case, it is best to peel it. To cook the squash in a pan, you can either blanch it beforehand or cook it as is:in this case, cooking will take a little longer. When frying the vegetable, add a little broth or water to speed up the cooking.
Squash can be used as the basis for many cooking recipes:squash purée or soup are the simplest and best known. It is possible to vary the pleasures by cooking, for example, a stuffed squash:you must then cut the top of the vegetable, hollow it out, then mix the flesh with vegetables or sauce. Then, put the mixed flesh back inside the squash, then bake for 30 to 60 minutes. To save time, you can precook the flesh in water. If you prefer to cook without an oven, prepare a pan-fried squash by cutting the vegetable into cubes. Brown them in an oiled casserole dish with carrot sticks and leek strips, then cook for 30 minutes covered before adding the garlic and parsley.
