Melba's Jammin' wrote:
> In article >,
> "Dimitri" > wrote:
>> Never used that kind before did you cut in half before roasting like other
>> squash?
>>
>> Time and Temp?
>>
>> This thing is 5 inches high and maybe 8+ inches in diameter.
>>
>> Dimitri
>
> I cut in longitudinally. About an 75 minutes at 375. Cut side down. I
> just seeded them, added some butter and maple syrup and whipped them
> with an electric mixer. Black pepper. Some cinnamon. I'm considering
> a pie -- imagine my surprise to learn that the 7 pumpkin pies Mom baked
> every year for Thanksgiving were largely made from squash. :-)
>
> I'm considering just making and baking the filling -- pumpkin custard.
> Whaddaya think?
>
> -B
>
Go for it, pumpkin isn't anything but another squash anyway. We used to
use cushaws > http://www.cookinglouisiana.com/Cook...les/cushaw.htm

instead of pumpkin a lot because we could grow great big cushaws but
pumpkins didn't do well. We've also used other types of squash to make
pies. About the only squash we treat as squash are crooknecks and zukes.