Limited Edition Signed Print: Winter Squash

Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of signed and numbered fine art prints featuring his first Cook's Illustration cover.

The simplest way to cook most small- to medium-sized winter squash is to halve them and bake, cut side down on a baking sheet, in a 350 degree oven until tender. Cooked squash is easier than raw to seed and to seperate from the skin. The weight of a winter squash is a good indication of the texture of the flesh. A Butternut squash, for instance, is heavier than a like-sized Acorn squash because its flesh has a lower moisture content and is denser. This means the Butternut, when cooked, will be notably smoother and creamy compared to the Acorn. It also means the Butternut will be harder and more difficult to cut.