On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
wrote:

> 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

Is that why this thread is still going? Why anyone would microwave
their food other than to reheat it is beyond me. I prefer my squash
cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
every 5 minutes to prevent burning and caramelize on all sides.

--

sf