On 3/31/2016 3:14 PM, Roy wrote:
> On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
>> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
>>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
>>>
>>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> With S&P, olive oil/butter and tarragon.
>>>>>
>>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>>>>
>>>> Nice. It would make an excellent soup too (being roasted).
>>>
>>> I wonder what happened to the stem end, there's about an inch missing.
>>>
>> I cut the stem off with a butcher knife. I also cut off an extra inch
>> because the WINTER squash was rather old and the end was fibrous. The
>> result of roasting the squash was very nice.
>>
>> Jill
>
> I enjoy roast squash done in the oven although microwaved isn't too bad and takes less time. Oven roasting really brings out the flavor.
> ====
>
It does indeed taste better when oven roasted. I baste it with butter
from time to time while it's cooking.

I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
around the center, stand it on end (cut off the stem) and nuke it. The
problem with that method is you don't get the lovely carmelization
effect. And you have to handle the whole hot microwaved squash with an
oven mitt and cut along the dotted line (so to speak) before you can
season it. It's so much better split, seasoned and roasted.

Jill