ONLINE EXTRA: Squash tips

— Look for squash that is firm and heavy. Avoid any with decay or soft spots.

— If peeling, first slice off the top or bottom so you have a flat surface to rest it on. Peel with a paring knife or vegetable peeler.

— With a large squash like Hubbard, insert a knife and use a meat cleaver or rubber mallet to pound the knife into the squash.

— Smaller varieties such as acorn, delicata and carnival can be pierced several times all over and then microwaved a few minutes to soften the skin. That makes it easier to cut through.

— Most squash will last for weeks stored in a cool, dark place. To bake, cut in half or into pieces and remove the seeds. Place cut side up on a baking sheet. Brush with olive oil, melted butter or margarine and, if you like, a sprinkling of brown sugar. Bake at 350 degrees until tender, about 45 minutes. To roast, cut squash in half lengthwise. Rub with a little olive oil and place the cut side down on a sided baking sheet. Roast at 400 degrees until tender, about 45 minutes.

— Once cooked, keep it just a few days in the refrigerator. You also can freeze cooked squash. Place cooked cubes or pure in sealable freezer bags or containers and freeze up to one year.

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