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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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On Friday, April 1, 2016 at 10:20:12 AM UTC-6, 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? Why anyone would microwave > their food other than to reheat it is beyond me. I prefer my squash > cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn > every 5 minutes to prevent burning and caramelize on all sides. > > -- > > sf SNOB...food and otherwise. ==== |
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