I'm not very hungry so this is all I'm having for dinner. No, I do not
eat the skin, just the flesh.

http://i61.tinypic.com/2lkutjq.jpg

Jill

On Mon, 29 Dec 2014 17:56:41 -0500, jmcquown >
wrote:

>I'm not very hungry so this is all I'm having for dinner. No, I do not
>eat the skin, just the flesh.
>
>http://i61.tinypic.com/2lkutjq.jpg
>
>Jill

OMGosh, that looks roasted perfectly.

koko

--

Food is our common ground, a universal experience
James Beard

On Monday, December 29, 2014 2:56:49 PM UTC-8, jmcquown wrote:
> I'm not very hungry so this is all I'm having for dinner. No, I do not
> eat the skin, just the flesh.
>
> http://i61.tinypic.com/2lkutjq.jpg
>
> Jill

I love to put apple butter in the squash when it's roasted.

On 12/29/2014 7:55 PM, ImStillMags wrote:
> On Monday, December 29, 2014 2:56:49 PM UTC-8, jmcquown wrote:
>> I'm not very hungry so this is all I'm having for dinner. No, I do not
>> eat the skin, just the flesh.
>>
>> http://i61.tinypic.com/2lkutjq.jpg
>>
>> Jill
>
> I love to put apple butter in the squash when it's roasted.
>
That sounds different.

Jill

Filled with port wine/cranberry relish.

On Mon, 29 Dec 2014 17:56:41 -0500, jmcquown >
wrote:

>I'm not very hungry so this is all I'm having for dinner. No, I do not
>eat the skin, just the flesh.
>
>http://i61.tinypic.com/2lkutjq.jpg
>
>Jill

On Monday, December 29, 2014 3:56:49 PM UTC-7, jmcquown wrote:
> I'm not very hungry so this is all I'm having for dinner. No, I do not
> eat the skin, just the flesh.
>
> http://i61.tinypic.com/2lkutjq.jpg
>
> Jill

Looks great...I used to grow those and it was a treat to roast them in the oven...company always enjoyed them. They can be done in the microwave oven but a conventional oven bake is better.

Good pic as well.
====

"jmcquown" > wrote in message
...
> I'm not very hungry so this is all I'm having for dinner. No, I do not
> eat the skin, just the flesh.
>
> http://i61.tinypic.com/2lkutjq.jpg
>
> Jill

That looks very good.

Cheri

On Mon, 29 Dec 2014 17:56:41 -0500, jmcquown >
wrote:

> I'm not very hungry so this is all I'm having for dinner. No, I do not
> eat the skin, just the flesh.
>
> http://i61.tinypic.com/2lkutjq.jpg
>
Looks good to me! I've never considered eating the skin of an acorn
squash, but was surprised to find that the skin of a delicata is just
as edible as the skin of a zucchini. So they went onto the squash
list. I love squash! Cutting it can be problematic at times, but
eating? Rarely.


--
A kitchen without a cook is just a room

koko wrote:
>
> jmcquown wrote:
>
> >I'm not very hungry so this is all I'm having for dinner. No, I do not
> >eat the skin, just the flesh.
> >
> >http://i61.tinypic.com/2lkutjq.jpg

> OMGosh, that looks roasted perfectly.

YES it does, Jill. When I first saw the picture, I just wanted to grab
a spoon and dig into the picture on my monitor.

Thanks for the picture! This is why pics are good. If you had said you
made baked acorn squash without a pic, I would have read that and
moved on. Your picture really sold me! Sold me so much that I bought
an acorn squash this morning and would like to recreate that.

Would you please post a semi recipe? I assume you brushed it with some
olive oil then spiced it somewhat.

What seasoning did you use and how long was it roasted and at what
temperature?

G.

On 12/30/2014 7:51 AM, Gary wrote:
> koko wrote:
>>
>> jmcquown wrote:
>>
>>> I'm not very hungry so this is all I'm having for dinner. No, I do not
>>> eat the skin, just the flesh.
>>>
>>> http://i61.tinypic.com/2lkutjq.jpg
>
>> OMGosh, that looks roasted perfectly.
>
> YES it does, Jill. When I first saw the picture, I just wanted to grab
> a spoon and dig into the picture on my monitor.
>
> Thanks for the picture! This is why pics are good. If you had said you
> made baked acorn squash without a pic, I would have read that and
> moved on. Your picture really sold me! Sold me so much that I bought
> an acorn squash this morning and would like to recreate that.
>
Don't count on me taking food pics all the time.

> Would you please post a semi recipe? I assume you brushed it with some
> olive oil then spiced it somewhat.
>
> What seasoning did you use and how long was it roasted and at what
> temperature?
>
> G.
>
Simplicity itself. 400F degrees, 1 hour. After scooping out the seeds,
put a dollop of butter in the well of each half. Sprinkle with S&P and
put it in the oven. After about 10 minutes when the butter has melted,
brush the butter over the cut edges of the squash and add more butter if
desired.

Jill

On 12/30/2014 1:44 AM, sf wrote:
> On Mon, 29 Dec 2014 17:56:41 -0500, jmcquown >
> wrote:
>
>> I'm not very hungry so this is all I'm having for dinner. No, I do not
>> eat the skin, just the flesh.
>>
>> http://i61.tinypic.com/2lkutjq.jpg
>>
> Looks good to me! I've never considered eating the skin of an acorn
> squash, but was surprised to find that the skin of a delicata is just
> as edible as the skin of a zucchini. So they went onto the squash
> list. I love squash! Cutting it can be problematic at times, but
> eating? Rarely.
>
>
Someone (maybe several someones) here said the skin of acorn squash is
edible. I tasted a small piece once and found it to be very bitter.

I love squash, too. I bought the acorn squash at a nearby farm stand.
They grow yellow (crookneck), zucchini, butternut and acorn squashes.
No delicata. I'm sure I could find it at Publix, I just never think to
look for it.

Jill

>On 12/30/2014 1:44 AM, sf wrote:
>> On Mon, 29 Dec 2014 17:56:41 -0500, jmcquown >
>> wrote:
>>
>>> I'm not very hungry so this is all I'm having for dinner. No, I do not
>>> eat the skin, just the flesh.
>>>
>>> http://i61.tinypic.com/2lkutjq.jpg

You cut it on the equator! Very pretty! I always cut my squash in half
the other way. Easier to stand it up in the pan.

How did you get yours to sit straight? The acorn squash we get here
are usually pointy on the bottom.

Doris

On 30-Dec-2014, Brooklyn1 > wrote:

> Gary wrote:
> >> jmcquown wrote:
> >>
> >> >I'm not very hungry so this is all I'm having for dinner. No, I do
> >> >not
> >> >eat the skin, just the flesh.
> >> >
> >> >http://i61.tinypic.com/2lkutjq.jpg
> >
> >Thanks for the picture! This is why pics are good. If you had said you
> >made baked acorn squash without a pic, I would have read that and
> >moved on. Your picture really sold me! Sold me so much that I bought
> >an acorn squash this morning and would like to recreate that.
> >
> >Would you please post a semi recipe? I assume you brushed it with some
> >olive oil then spiced it somewhat.
> >
> >What seasoning did you use and how long was it roasted and at what
> >temperature?
>
> There are many ways to season winter squash; butter w/s n'p, butter
> with cinnamon, butter with dark brown sugar, butter with raisins,
> butter with pineapple, and any combination thereof, only limited by
> ones imagination... even a big spoon of orange marmalade works well.
> Sometimes I'll fill the cavity with precooked breakfast sausage.

I have tried all the ways Sheldon mentioned and liked them all, especially
the sausage filling. As he said "limited only by ones imagination". A very
imaginative person came up with a twist I thought odd but enjoyed quite a
lot - stab the cavity with a fork several times, then fill cavity with Dr.
Pepper. As the squash bakes, the Dr Pepper enters and flavors the flesh via
the tine holes.
--
Change cujo to juno

On 12/30/2014 12:58 PM, Doris Night wrote:
>> On 12/30/2014 1:44 AM, sf wrote:
>>> On Mon, 29 Dec 2014 17:56:41 -0500, jmcquown >
>>> wrote:
>>>
>>>> I'm not very hungry so this is all I'm having for dinner. No, I do not
>>>> eat the skin, just the flesh.
>>>>
>>>> http://i61.tinypic.com/2lkutjq.jpg
>
> You cut it on the equator! Very pretty! I always cut my squash in half
> the other way. Easier to stand it up in the pan.
>
> How did you get yours to sit straight? The acorn squash we get here
> are usually pointy on the bottom.
>
> Doris
>
>
I always cut it that way. Sometimes the squash is pointy (or has a bit
of stem that needs to be cut off one end). The two I bought (only
showed one of them) were fairly spherical and not at all pointy. They
sat very nicely on the baking sheet. Otherwise I'd have trimmed a small
bit of the point off the end.

Jill

On Tue, 30 Dec 2014 12:51:11 -0800, koko > wrote:

>On Tue, 30 Dec 2014 12:58:33 -0500, Doris Night
> wrote:
>
>>>On 12/30/2014 1:44 AM, sf wrote:
>>>> On Mon, 29 Dec 2014 17:56:41 -0500, jmcquown >
>>>> wrote:
>>>>
>>>>> I'm not very hungry so this is all I'm having for dinner. No, I do not
>>>>> eat the skin, just the flesh.
>>>>>
>>>>> http://i61.tinypic.com/2lkutjq.jpg
>>
>>You cut it on the equator! Very pretty! I always cut my squash in half
>>the other way. Easier to stand it up in the pan.
>>
>>How did you get yours to sit straight? The acorn squash we get here
>>are usually pointy on the bottom.
>>
>>Doris
>>
>I trim off the ends so they'll sit still.

Both methods work but slicing north to south ensure that each half's
cavity is equal, slicing through their equater it's impossible to
judge so that each cavity is equal... I've already sliced acorn squash
through its equater and one half got like 80% of the cavity and the
other got the remaining 20%. Squash cavities are very equally spaced
port to starboard but not stem to stern. With butternut squash the
uneveness is much more pronounced, that's why I slice off the entire
narrow section and treat thet portion differently as it will have no
cavity... sometimes I create a cavity in that part with a melon
baller. Occasionally I will grill the halves that have no cavity long
and slow in the Weber so that they turn out like fat free gouda
cheese. Some years I havest hundreds of winter squash, I can't give
enough away as everyone around here grows them and it's not easy to
figure out how to cook them enough different ways. A lot of people
use butternut squash for baking pumpkin pie... when you buy canned
pumpkin it's actually butternut squash... they are so closely
botanically related that's it's legally permitted by the USDA.

On 12/30/2014 3:21 PM, Brooklyn1 wrote:
> Gary wrote:
>>> jmcquown wrote:
>>>
>>>> I'm not very hungry so this is all I'm having for dinner. No, I do not
>>>> eat the skin, just the flesh.
>>>>
>>>> http://i61.tinypic.com/2lkutjq.jpg
>>
>> Thanks for the picture! This is why pics are good. If you had said you
>> made baked acorn squash without a pic, I would have read that and
>> moved on. Your picture really sold me! Sold me so much that I bought
>> an acorn squash this morning and would like to recreate that.
>>
>> Would you please post a semi recipe? I assume you brushed it with some
>> olive oil then spiced it somewhat.
>>
>> What seasoning did you use and how long was it roasted and at what
>> temperature?
>
> There are many ways to season winter squash; butter w/s n'p, butter
> with cinnamon, butter with dark brown sugar, butter with raisins,
> butter with pineapple, and any combination thereof, only limited by
> ones imagination... even a big spoon of orange marmalade works well.
> Sometimes I'll fill the cavity with precooked breakfast sausage.

Butter, S&P was all I did. I do not like to add anything sweet to acorn
squash. To me the squash tastes plenty sweet by itself. I have done
the squash with cooked breakfast sausage thing but not in many years.

Jill

On 12/30/2014 5:01 PM, Brooklyn1 wrote:
> On Tue, 30 Dec 2014 12:51:11 -0800, koko > wrote:
>
>> On Tue, 30 Dec 2014 12:58:33 -0500, Doris Night
>> > wrote:
>>
>>>> On 12/30/2014 1:44 AM, sf wrote:
>>>>> On Mon, 29 Dec 2014 17:56:41 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I'm not very hungry so this is all I'm having for dinner. No, I do not
>>>>>> eat the skin, just the flesh.
>>>>>>
>>>>>> http://i61.tinypic.com/2lkutjq.jpg
>>>
>>> You cut it on the equator! Very pretty! I always cut my squash in half
>>> the other way. Easier to stand it up in the pan.
>>>
>>> How did you get yours to sit straight? The acorn squash we get here
>>> are usually pointy on the bottom.
>>>
>>> Doris
>>>
>> I trim off the ends so they'll sit still.
>
> Both methods work but slicing north to south ensure that each half's
> cavity is equal, slicing through their equater it's impossible to
> judge so that each cavity is equal...
(snippage)

Sorry, but each cavity being equal doesn't rank high up on my list of
things that are terribly important.

Jill
Jill

On Tue, 30 Dec 2014 17:23:34 -0500, jmcquown >
wrote:

> On 12/30/2014 5:01 PM, Brooklyn1 wrote:
> > On Tue, 30 Dec 2014 12:51:11 -0800, koko > wrote:
> >
> >> On Tue, 30 Dec 2014 12:58:33 -0500, Doris Night
> >> > wrote:
> >>
> >>>> On 12/30/2014 1:44 AM, sf wrote:
> >>>>> On Mon, 29 Dec 2014 17:56:41 -0500, jmcquown >
> >>>>> wrote:
> >>>>>
> >>>>>> I'm not very hungry so this is all I'm having for dinner. No, I do not
> >>>>>> eat the skin, just the flesh.
> >>>>>>
> >>>>>> http://i61.tinypic.com/2lkutjq.jpg
> >>>
> >>> You cut it on the equator! Very pretty! I always cut my squash in half
> >>> the other way. Easier to stand it up in the pan.
> >>>
> >>> How did you get yours to sit straight? The acorn squash we get here
> >>> are usually pointy on the bottom.
> >>>
> >>> Doris
> >>>
> >> I trim off the ends so they'll sit still.
> >
> > Both methods work but slicing north to south ensure that each half's
> > cavity is equal, slicing through their equater it's impossible to
> > judge so that each cavity is equal...
> (snippage)
>
> Sorry, but each cavity being equal doesn't rank high up on my list of
> things that are terribly important.
>
Ha ha ha!

--
A kitchen without a cook is just a room

My way is just as easy...I put the cut halves cut side down on a greased piece of foil and bake the
same, 400 for about an hour. I load it up with butter, salt and pepper, when I am ready to eat it.

I do it upside down because my mom always did...no other reason. ;-))

N.

On Wed, 31 Dec 2014 06:13:29 -0800 (PST), Nancy2
> wrote:

> My way is just as easy...I put the cut halves cut side down on a greased piece of foil and bake the
> same, 400 for about an hour. I load it up with butter, salt and pepper, when I am ready to eat it.
>
> I do it upside down because my mom always did...no other reason. ;-))
>
I started off married life baking them cut side up, but eventually
switched to cut side down because the flesh stays moister and that's
the way I like it. When they're hot, butter melts no matter which
side was up in the oven.

--
A kitchen without a cook is just a room

On 12/31/2014 8:13 AM, Nancy2 wrote:
> My way is just as easy...I put the cut halves cut side down on a greased piece of foil and bake the
> same, 400 for about an hour. I load it up with butter, salt and pepper, when I am ready to eat it.
>
> I do it upside down because my mom always did...no other reason. ;-))
>
> N.
>
I do it upside down, too. I use the microwave. It comes out fine.

--
From somewhere very deep in the heart of Texas

On 12/31/2014 11:12 AM, Janet Wilder wrote:
> On 12/31/2014 8:13 AM, Nancy2 wrote:
>> My way is just as easy...I put the cut halves cut side down on a
>> greased piece of foil and bake the
>> same, 400 for about an hour. I load it up with butter, salt and
>> pepper, when I am ready to eat it.
>>
>> I do it upside down because my mom always did...no other reason. ;-))
>>
>> N.
>>
> I do it upside down, too. I use the microwave. It comes out fine.
>
I have, on occasion, cooked acorn squash in the microwave. I didn't
bother to cut it in half first, just cut some slits all around it in the
middle so it wouldn't explode. Once cooked cut, scoop out the seeds and
add whatever.

Jill

On 12/31/2014 10:22 AM, sf wrote:
> On Wed, 31 Dec 2014 06:13:29 -0800 (PST), Nancy2
> > wrote:
>
>> My way is just as easy...I put the cut halves cut side down on a greased piece of foil and bake the
>> same, 400 for about an hour. I load it up with butter, salt and pepper, when I am ready to eat it.
>>
>> I do it upside down because my mom always did...no other reason. ;-))
>>
> I started off married life baking them cut side up, but eventually
> switched to cut side down because the flesh stays moister and that's
> the way I like it. When they're hot, butter melts no matter which
> side was up in the oven.
>
I do them cut-side up because I like to let the butter permeate the
flesh while it's roasting.

Jill

On Wed, 31 Dec 2014 12:15:25 -0500, jmcquown >
wrote:

> On 12/31/2014 10:22 AM, sf wrote:
> > On Wed, 31 Dec 2014 06:13:29 -0800 (PST), Nancy2
> > > wrote:
> >
> >> My way is just as easy...I put the cut halves cut side down on a greased piece of foil and bake the
> >> same, 400 for about an hour. I load it up with butter, salt and pepper, when I am ready to eat it.
> >>
> >> I do it upside down because my mom always did...no other reason. ;-))
> >>
> > I started off married life baking them cut side up, but eventually
> > switched to cut side down because the flesh stays moister and that's
> > the way I like it. When they're hot, butter melts no matter which
> > side was up in the oven.
> >
> I do them cut-side up because I like to let the butter permeate the
> flesh while it's roasting.
>
I understand. Did it that way for years.

--
A kitchen without a cook is just a room

"jmcquown" > wrote in message
...
> On 12/31/2014 10:22 AM, sf wrote:
>> On Wed, 31 Dec 2014 06:13:29 -0800 (PST), Nancy2
>> > wrote:
>>
>>> My way is just as easy...I put the cut halves cut side down on a greased
>>> piece of foil and bake the
>>> same, 400 for about an hour. I load it up with butter, salt and pepper,
>>> when I am ready to eat it.
>>>
>>> I do it upside down because my mom always did...no other reason. ;-))
>>>
>> I started off married life baking them cut side up, but eventually
>> switched to cut side down because the flesh stays moister and that's
>> the way I like it. When they're hot, butter melts no matter which
>> side was up in the oven.
>>
> I do them cut-side up because I like to let the butter permeate the flesh
> while it's roasting.
>
> Jill

Thats the way I like the winter squash, baked with butter.



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On Monday, December 29, 2014 3:56:49 PM UTC-7, jmcquown wrote:
> I'm not very hungry so this is all I'm having for dinner. No, I do not
> eat the skin, just the flesh.
>
> http://i61.tinypic.com/2lkutjq.jpg
>
> Jill


The one I miss is Hubbard squash. I have not seen it in the stores for years. I suppose because they have to cut it down into pieces we can use. Too much work and maybe some liability. Anyway, it is so good. I worked for a produce farmer way back when and we sold tons (literally) of each variety of winter squash.

DaleP