I like most winter squash. Butternut, acorn, turban, carnival. They're all
good. There are sooo many types.


"-L." > wrote in message
m...
> Hi All,
>
> Wondering what types of Winter Squash other like - I prefer a sweet
> squash that needs no additions - usually I just halve and roast them
> for an hour or so, so need something pretty tasty. I have tried and
> liked the Carnivale and Golden Nuggest varieties that are sold here in
> the PNW - are there other varieties that I should try? The acorns
> tended to not be as sweet.
>
> TIA!
>
> -L.

"-L." wrote:
>
> Hi All,
>
> Wondering what types of Winter Squash other like - I prefer a sweet
> squash that needs no additions - usually I just halve and roast them
> for an hour or so, so need something pretty tasty. I have tried and
> liked the Carnivale and Golden Nuggest varieties that are sold here in
> the PNW - are there other varieties that I should try? The acorns
> tended to not be as sweet.
>
> TIA!
>
> -L.


To me, Acorn is boring and stringy...

My personal preferences are Butternut and Turban.

Turban sqaush is wonderful!

K.

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Buttercup is my favorite - sweet and not stringy.

"-L." wrote:
>
> Hi All,
>
> Wondering what types of Winter Squash other like - I prefer a sweet
> squash that needs no additions - usually I just halve and roast them
> for an hour or so, so need something pretty tasty. I have tried and
> liked the Carnivale and Golden Nuggest varieties that are sold here in
> the PNW - are there other varieties that I should try? The acorns
> tended to not be as sweet.
>
> TIA!
>
> -L.



Try buttercup. (NOT butternut) It's very sweet and dry
like a sweet potato.

gloria p

On 20 Nov 2003 01:00:39 -0800, (-L.) wrote:

>Hi All,
>
>Wondering what types of Winter Squash other like - I prefer a sweet
>squash that needs no additions - usually I just halve and roast them
>for an hour or so, so need something pretty tasty. I have tried and
>liked the Carnivale and Golden Nuggest varieties that are sold here in
>the PNW - are there other varieties that I should try? The acorns
>tended to not be as sweet.
>
Not really responsive to the question, but: Many winter squashes are
fine just baked plain, but this is fun also.

Before anyone jumps all over me, I admit that I am a BAD PERSON.

I like to find a way the squash will sit flat, and cut a plug out of
the upper side. Then scoop out the seeds, and S&P the inside.

FIll the cavity with peeled garlic cloves. If the squash is really
sweet a hot pepper goes nicely as well. Pour in olive oil aout halfway
up, put the plug back in, and bake.

Other things can go in the cavity. Foie gras if you are feeling
extravagant.

Try it. Flame me if you don't like it, but I think you very well might
like it.



Rodney Myrvaagnes J36 Gjo/a

"If Brecht had directed 'Waiting for Godot,' he would have hung a large sign at the back of the stage reading 'He's not going to come, you know. ' " -- Terry Eagleton