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Roasting Butternut Squash
On 2016-03-31 6:50 PM, Ed Pawlowski wrote:
> On 3/30/2016 10:58 PM, jmcquown wrote: >> With S&P, olive oil/butter and tarragon. >> >> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg >> >> Jill > > Looks good. I never liked squash until I had it roasted. OMG, it is a > completely different taste than boiled. We usually cut it up and roast > until it starts to caramelize, but I'll have to try your method. Me too. We were visited my son at Thanksgiving and his girlfriens suggested roasting it. Spit it, season with salt and pepper, some ginger, cinnamon and curry powder, drizzle a little olive oil on it and roast it. Delicious. Leftovers get turned into soup. |
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