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.

Yes - which is no wonder they think cooking it in the oven is so
exotic that the same thread about a baked squash needs to go on for
days.
>
> > I prefer my squash
> > cubed, tossed in EVOO & seasonings, and roasted at high heat.
>
> I prefer mine cooked in the oven. Pardon moi.
>
So do I, pardon moi.


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sf