This is my first time trying to cook butternut squash in the oven. I cut it in half, placed on tin foil on cookie sheet and cooked for 60 minutes at 375 degrees.
It wasn't very mushy like I like it, so I put it in for another 60 minutes.
Same thing: not really that soft.
I'm trying to get something in the consistency of baby food (something that would turn to total mush in your mouth).
I normally cook it in a pressure cooker for 20 minutes and it comes out like I like it.
My purpose in trying the oven was to cut down on prep time: when I cook it in the pressure cooker, I peel the skin off and cut into chunks and it's kinda a pain.
Any tips on how to achieve 'mush' in an oven without having to go through all the peeling hassle?
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