I’ve just gotten home from the grocery store, all excited because my usually dull Pathmark had something new, an opu squash. It’s about the size and shape of a regular black eggplant, but a uniform lightish green. What do I do with it? Where does it come from? Google fails me.
According to this recipe, it’s also known as White Squash. From the Phillipines.
For most squash, put it in the microwave for five minutes or until it’s soft. I’ve never had a bad squash cooked this way.
Microwaving for a while works well with winter squashes (the ones with hard shells), but not with summer squashes like zucchini or opu, unless you treat them like you’re steaming them and slice them up and keep them in a covered dish with some water. Even then, it’s boring.
I bake mine in the oven. I slice it in half, sprinkle the top with brown sugar and then cover both halves with tin foil on a baking sheet. Stick it in the oven for 45 minutes at 350 degrees if I remember right… (watch it just in case ).