With S&P, olive oil/butter and tarragon.

http://s10.postimg.org/78zozgort/butternut_tarragon.jpg

Jill

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 have several dozen pumpkins in the garden right now, mostly the
'golden nugget' variety. They look like they won't be ready for a
while yet, and we've already had two frosts... it will be touch and go
whether they will ripen in time or not.

On 3/30/2016 11:07 PM, Je�us 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).
>
Roasted butternut squash soup is one of my signature dishes.

I roasted these last night. This time I'll be scooping the "meat" from
the centers to serve as a side dish with the fish I'm planning to cook
this evening. There will be a green vegetable side as well; I haven't
chosen it yet.

> I have several dozen pumpkins in the garden right now, mostly the
> 'golden nugget' variety. They look like they won't be ready for a
> while yet, and we've already had two frosts... it will be touch and go
> whether they will ripen in time or not.
>
I hope they do ripen before it gets too cold.

Jill

On Thu, 31 Mar 2016 09:49:15 -0400, jmcquown >
wrote:

>On 3/30/2016 11:07 PM, Je?us 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).
>>
>Roasted butternut squash soup is one of my signature dishes.
>
>I roasted these last night. This time I'll be scooping the "meat" from
>the centers to serve as a side dish with the fish I'm planning to cook
>this evening. There will be a green vegetable side as well; I haven't
>chosen it yet.

Hope you enjoyed it. We are heading into winter here, which is my
favourite time of year for cooking. Looking forward to making pumpkin
and other soups over the coming months.

>> I have several dozen pumpkins in the garden right now, mostly the
>> 'golden nugget' variety. They look like they won't be ready for a
>> while yet, and we've already had two frosts... it will be touch and go
>> whether they will ripen in time or not.
>>
>I hope they do ripen before it gets too cold.

Thanks, this morning is much milder and if it stays that way for a
couple more weeks I should get at least /some/ ripe pumpkins.

Dinner tonight - I have a huge hunk of mutton leg which should
hopefully fit into my Dutch oven. I'll brown both it and some veggies,
then back into the Dutch oven with some spices, herbs and stock to
slow cook all day on the fire. I'll start cooking it around 8AM this
morning.

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.

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

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.
====

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

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.

On 3/31/2016 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.

It's quite tasty and sort of carmelized due to the butter.

I was planning to serve it with the flesh scooped out of the shell as a
side dish with fish but all of a sudden... I bought soft shelled crab.
Woo hoo!

Jill

On 3/31/2016 6:49 PM, jmcquown wrote:
> I was planning to serve it with the flesh scooped out of the shell as a
> side dish with fish but all of a sudden...


I would swerve Sqwerty shell-on, then go at him with the wood mallet.

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.

On 3/31/2016 8:43 PM, Dave Smith wrote:
> We were visited my son at Thanksgiving and his girlfriens suggested
> roasting it.

Best thing that could ever happen to your diseased old carcass....

On 3/30/2016 7:58 PM, jmcquown wrote:
> With S&P, olive oil/butter and tarragon.
>
> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>
> Jill


I could watch you eat all day, Jill, you big fat pig!
LOL