Turkey and Squash--Can it be done?

Question

I am planning to host my first holiday meal. I want to cook roasted squash at like 400-450 degrees and turkey at 350 degrees. I'm thinking I might have to just go for stove-top carrots instead. I've seen recipes for microwave squash but that sounds gross. I want my meal to be perfect. I'll need the oven for rolls too. How on earth have people hosted big dinners in the past with only one oven? Can you cook roasted squash in the morning and then re-heat/re-crisp it in the oven right before serving? Anyone know? Thanks!

Answer 1

The squash does not need to be cooked that hot. Cook it longer with the turkey, or cook it first and warm it after in the microwave.

Answer 2

Roasted veggies are best served straight out of the oven. I think 450º is a little too hihg, however.

You may try roasting the squash AFTER you do the turkey. You should allow the turkey to rest about 30 min before carving anyway, and carving takes 15-20 min... in that amount of time, you could roast the squash. If you think time is cutting it close, then switch to a stove-top veggie or casserole that can go it with the turkey.

Answer 3

Evenwith the Turkey is in the Oven I still put the Squash in..
I wash it cut it in Half- place it in a shallow pan with 1/2 cup water on the bottom shelf for the last 1 and 1/2 Hours.
Scoop it out & Mash or Do like I do - (I eat the skin just like a baked Potatoe !)

Answer 4

You can cook most any squash in the microwave and have it turn out great. I'm not sure which squash you are preparing, but Acorn, and the like can be done easily in the nuke. Most have labels on them now so they give you microwave instructions. I recenly did a butternut squash in the microwave and it was delicious. Hubby was VERY PLEASED that I had served it. We had guests over and even our guests raved about it...Try it with Maple syrup and butter. Good luck on your first turkey day! BTW www.foodnetwork.com has some really great recipes on simplifying your holiday meal! (And great recipes for leftovers too!)

Answer 5

Cook the squash at the same temperature of the turkey instead of the other way around. The squash will roast fine at the lower temperature

Answer 6

roasted butternut squash with brown butter and nutmeg
Nonstick vegetable oil spray
2 pounds butternut squash (about 1 large), halved, seeded, peeled, cut into 1-inch cubes
2 tablespoons olive oil

3 tablespoons unsalted butter
1/4 teaspoon freshly grated whole nutmeg or ground nutmeg
Additional nutmeg (for garnish)

Preparation
Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Place squash on sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat; arrange squash in single layer. Bake squash until brown and very tender when pierced with fork, stirring occasionally, about 45 minutes. Transfer to bowl.

Melt butter in small saucepan over medium-low heat until foam subsides and butter turns nut-brown, about 4 minutes. Pour over squash; stir lightly to coat. Toss with more salt and 1/4 teaspoon nutmeg. Sprinkle with more nutmeg and serve.

From looking at the recipe I would say it would be best served right out of the oven. The other option would be to hold the last step until just before serving and reheat the squash just before final preparation.