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Pumpkin (or other squash)

1 small equals 1-plus pounds

Pierce squash and place whole on dish or rack. Cook on high 6 to 8 minutes per pound. Rotate 1/4 turn, and turn over halfway through cooking time as follows:

1 small, 6 to 8 minutes
2 small, 12 to 14 minutes

Let sit 5 minutes. Test for doneness. Cut in half, remove seeds, and season as desired.

For our 1 3/4-pound white pumpkin (see Pumpkin Pie recipe; the pumpkin was held over from the fall -- they call them "winter squash" because they can be wintered over), we pierced the skin several times with a knife. Following the suggested time, we microwaved it on high for 14 minutes, turning it 1/4 turn halfway through. It is done when it can be easily pierced with a fork. Cooked and cooled, the pumpkin is easily seeded and the flesh scooped out.

Sunday, May 28, 2000

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