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PIERCE the skin of the squash in a few places with the tip of a knife. Place in a microwave-safe dish. MICROWAVE one squash at a time on high for 10 to 12 minutes. The squash skin should feel soft, but not mushy. Let the squash cool for about 5 minutes. HEAT the broiler. Butter a large ovenproof casserole. CUT each squash in half and scoop out the seeds. With a big spoon, scoop the flesh into the prepared dish. Drizzle the olive oil over the top and sprinkle with salt to taste. Broil on high 4 inches from the heat source until lightly charred to your liking, about 5 minutes. SERVE with the squash sauce of your choice. Melt the butter in a small saucepan. Stir in the pecans and cook over medium heat until lightly toasted, about 3 minutes. Stir in the remaining ingredients. Spoon the sauce over the warm squash. Melt the butter in a small saucepan. Stir in the almonds and cook over medium heat until lightly toasted, about 2 minutes. Stir in the remaining ingredients. Spoon the sauce over the warm squash. Melt the butter in a small saucepan. Stir in the onion and cook over medium heat for about 5 minutes. Stir in the garlic and cook for an additional 2 minutes, or until the onion is soft and beginning to brown. Stir in the remaining ingredients. Spoon the sauce over the warm squash.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Food photo lighting — LED panels, diffusers, backdrops for stunning shots