jmcquown wrote:
> On 7/27/2017 1:29 PM, tert in seattle wrote:
>> jmcquown wrote:
>>> On 7/20/2017 2:08 PM, tert in seattle wrote:
>>>> I've always just sauteed with a little garlic or onion, and thyme or
>>>> whatever -- would like to try roasting. Any suggestions?
>>>>
>>> The summer squash in the photo was grilled. The dreaded zucchini and
>>> yellow crookneck. Brushed with olive oil and seasoned with a little
>>> S&P and some dried basil.
>>>
>>>> I have vague memories of my mom roasting winter squash halves of some
>>>> sort and then eating it with a bunch of butter in the cavity.
>>>>
>>> Likely what you recall was roasted acorn squash. I love it cooked that
>>> way! Cut it in half, scoop out the seeds with a spoon, put the halves
>>> face up in a baking dish. Sprinkle the inside of the squash with salt &
>>> pepper. Add about one Tbs. of butter in the cavity (depends on the size
>>> of the squash) and bake it at 350-375F. After about 30 minutes brush the
>>> melted butter around inside and on the cut top. Might need more butter!
>>> Continue cooking for another 30 minutes until fork tender. It's
>>> delicious. If you like winter squash. I do.
>>>
>>> Jill
>>
>> yep that was it! I didn't particularly like winter squash as a kid
>>
> Well then, I just wasted a lot of time typing. LOL

news flash - I'm not a kid any more


>> right now I've got a few summer squash that need to be dealt with before
>> they go limp on me
>>
>> I did slice some for a pizza topping yesterday (along with other
>> ingredients) - it was all right, nothing special
>>
> I add zucchini to vegetable soups and spaghetti sauce. I love roasted
> acorn squash. My signature soup is roasted butternut squash.
>
> I love squash. But you may have my share of pizza topped with squash.
>
> Jill

it had enough other stuff to make it interesting