* Helpful hint: slice a bit off the
rounded bottom of each squash half to create a small flat surface (about 1 inch in diameter) and it will sit in the pan without wobbling.
Cut
the bottom of the squash off to sturdy it and peel.
* It may be necessary to cut a small slice off
the bottom of the squash so it will lay flat.
** stab a few holes in
the bottom of the squash, place on a baking sheet, and bake at 375 F. for a total of 50 minutes, rotating twice at equal intervals
Slice an inch off of the top and
bottom of the squash, then slice into 4 equal rounds.
Method 1 Using a heavy, sharpened chef's knife, cut off about 1 / 4 - inch from
the bottom of the squash in an even slice.
Cut
the bottom of the squash so it sits flat, and get to peeling.
I find the easy way to do this is to cut off a tiny bit from
the bottom of the squash in an even slice so that you can sit it down first, and then cut the squash in half length wise.
Slice a small piece off
the bottom of the squash pieces so they can sit upright in the pan without falling over.