Daughter in Law dropped off a very nice squash. I seeded it, and put
it in the pressure cooker with the spacer pan in the bottom and about 1
- 1 1/2 cups water. After it came up to gentle rocking I let it go
about 18 min. Released the pressure and peeled off the skin and rough
mashed the squash with a bit of butter, salt and pepper. I was very
yummy and so fast compared to oven baking. Remember to eat your
veggies. Pam

On 7 Nov 2006 18:04:29 -0800, "pamjd" wrote:

Daughter in Law dropped off a very nice squash. I seeded it, and put
it in the pressure cooker with the spacer pan in the bottom and about 1
- 1 1/2 cups water. After it came up to gentle rocking I let it go
about 18 min. Released the pressure and peeled off the skin and rough
mashed the squash with a bit of butter, salt and pepper. I was very
yummy and so fast compared to oven baking. Remember to eat your
veggies. Pam

Thank you, Lady Pamela. I'll try that the next time I make Jill's
butternut squash soup.

PS: I'm in the channel now.

pamjd wrote:
Daughter in Law dropped off a very nice squash. I seeded it, and put
it in the pressure cooker with the spacer pan in the bottom and about 1
- 1 1/2 cups water. After it came up to gentle rocking I let it go
about 18 min. Released the pressure and peeled off the skin and rough
mashed the squash with a bit of butter, salt and pepper. I was very
yummy and so fast compared to oven baking. Remember to eat your
veggies. Pam

Oven baking concentrates the flavor of winter squash... pressure
processing produces something akin to Gerbers/Beechnut... watery
tasteless slime.

The best way by far to cook winter squash is grilled... grilled at a
moderate rate produces wonderful flavor/texture.... grilled long and
slow produces a treat akin to smoked gouda, but without the calories,
fabulous!

Sheldon

In article . com,
"pamjd" wrote:

Daughter in Law dropped off a very nice squash. I seeded it, and put
it in the pressure cooker with the spacer pan in the bottom and about 1
- 1 1/2 cups water. After it came up to gentle rocking I let it go
about 18 min. Released the pressure and peeled off the skin and rough
mashed the squash with a bit of butter, salt and pepper. I was very
yummy and so fast compared to oven baking. Remember to eat your
veggies. Pam

I actually pre-peeled mine before pressuring but sounds like that worked
fine. :-) I just have trouble trying to peel hot squash! G
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

One time on Usenet, "pamjd" said:

Daughter in Law dropped off a very nice squash. I seeded it, and put
it in the pressure cooker with the spacer pan in the bottom and about 1
- 1 1/2 cups water. After it came up to gentle rocking I let it go
about 18 min. Released the pressure and peeled off the skin and rough
mashed the squash with a bit of butter, salt and pepper. I was very
yummy and so fast compared to oven baking. Remember to eat your
veggies. Pam

Sounds good -- I baked a butternut squash tonight with
dinner. Miguel & Buddy had butter and brown sugar on theirs,
I had sugar-free maple syrup instead. It was actually very
good... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Previous posters must not know the squash or the pressure cooker
techniques that provide a dry and tender product. I could hold the
quarters in my hand and scoopout the squash flesh with a spoon. No
babyfood texture, no slime. Sometimes you have to be braver than your
own misconceptions. Pam

On 7 Nov 2006 20:57:14 -0800, "pamjd" wrote:

Sometimes you have to be braver than your own misconceptions.

This sounds like a phrase worth repeating! In fact, I'm going to
adopt it. Anyone who makes jalapeno peanut brittle (that other people
like) isn't afraid of trying new things and exposing others to it too.



--
See return address to reply by email

unge (Little Malice) wrote in
:

Sounds good -- I baked a butternut squash tonight with
dinner. Miguel & Buddy had butter and brown sugar on
theirs, I had sugar-free maple syrup instead. It was
actually very good... :-)

what the heck is sugar free maple syrup? you mean fake maple
flavored fake sweetener goo?
sorry, i make maple syrup & it *is* sugar. you canNOT make
"sugar free" maple syrup. impossible!
lee
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson

another way?

poke holes in the squash (sharp knife) and put in the micro.
HIGH for 5 minutes.
take it out, cut in half and take all the seeds out.
put back in the micro after using seasonings of your choice.
i use butter with SUGAR FREE maple flavored syrup.
put squash back in for another five minutes on HIGH.

readandpostrosie wrote:
another way?

poke holes in the squash (sharp knife) and put in the micro.
HIGH for 5 minutes.
take it out, cut in half and take all the seeds out.
put back in the micro after using seasonings of your choice.
i use butter with SUGAR FREE maple flavored syrup.
put squash back in for another five minutes on HIGH.

When I want fast I use the microwave too. I cut slits all around the squash
to vent it then 5-10 minutes on high (depends on the size of the squash). I
slice it in half, hold each half in an oven mitt and scoop out the seeds.
Butter, salt & pepper are all I put on it.

Jill