On 4/1/2016 12:20 PM, sf wrote:
> 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?

You make it sound as if discussing cooking "still going" is a bad thing.

> Why anyone would microwave
> their food other than to reheat it is beyond me.

It's been done, despite your preferences.

> I prefer my squash
> cubed, tossed in EVOO & seasonings, and roasted at high heat.

I prefer mine cooked in the oven. Pardon moi.

Jill