To prevent the vegetables from dripping in your oven,
- Use a length of tinfoil to cover the oven rack and place the sweet potatoes on top. You can do the same for the squash but it's not necessary.
- Use left over tinfoil pie plates or a thin baking sheet.
If you're done your bulk cooking (for your sequence you might want to cook the squash towards the end, for this reason) turn off the oven and leave the squash and sweet potatoes to cook with the dwindling heat, oven-door closed, for another 15 to 20 minutes. The extra heat releases more of the natural sugars. If you don't want this take the veggies out of the oven when cooked.
Storing Cooked Squash
- Squash keeps in the fridge for about 5 to 6 days
- One of the benefits of the extra cooking time (per above) is that you can more easily remove the skin from an acorn or butternut squash. Manually remove the skin and discard. Put the squash in a container and cut into chunks or mash with a fork, or a potato masher.
- For spaghetti squash, use a large spoon to scoop out the squash and put into a container. This is where spaghetti squash gets its name — it comes out looking like strands of spaghetti. Scrape all the way to the bottom of the skin, which is now more like a hard shell.
Storing Cooked Sweet Potatoes
- With the skins on in a storage container in the fridge (let cool first)
- Mashed Sweet Potatoes: let the sweet potatoes cool for 20-30 minutes before removing the skin by hand. Mash the potatoes with the juice of half a lemon (which keeps them from going brown), add salt, pepper and preferably fresh-ground nutmeg (you will need a nutmeg grater and whole nutmeg).
- If not eating immediately transfer to a food storage container and put in the fridge.
Seasoning Options for Squash
- Squash tastes so good on its own I challenge you to cook it as is
- Pour a teaspoon of sesame oil or extra virgin coconut oil into the well of the squash where the seeds were. Using your fingers rub the oil over the flesh of the squash. Wash your hands and add fresh ground pepper and a dash of quality sea salt (I like Celtic sea salt).