Squash & Root Vegetables
Basically, my approach to cooking most types of squash in the oven is the same: wash, poke rind full of holes with a sharp knife, bake 30 minutes at 350° F in a 9 x 13 with water in the bottom, cut in half lengthwise and scrape out seeds/pulp, place facedown in pan (add more water as needed), and bake another 30 minutes (or more) until tender.
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