On Fri, 1 Apr 2016 13:02:28 -0400, jmcquown >
wrote:
>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
I don't get as fancy as you do. I cut it in half lengthwise, remove
seeds, place cut side down on and pan and roast it that way. I serve
it on the half shell. Any seasonings are up to the eater.
Janet US