In order to experiment, I halved and baked 2 medium sized butternut squash.
I scooped out the flesh, mashed it, then put in a large deep skillet over
low heat to drive out as much moisture as I could. With this completed and
cooled, I reserved two cups of squash for later use, then divided the
remainder into two portions.

To one portion I sprinkled in light brown sugar and stirred until I had
just the right sweetness. It wasn't a lot and it wasn't overly sweet.
Next I dusted on immeasurable amounts of ginger, cinnamon, nutmeg, mace,
allspice, and salt. A very light spice taste. Last of all, I added a
couple of tablespoons of unsalted butter and 2-3 tablespoons of cream.
Finally, when heated and ready to serve, the consistency was somewhat like
good mashed potatoes and mounded nice on the plates. It was delicious and
virtually identical to the squash that I fondly remembered from a favorite
restaurant that inspired this experiment.

For the second portion, I sauteed half a diced sweet onion in vegetable oil
along with a small hot red pepper that had been chopped and seeded. To
this I added about a teaspoon of Penzey's Sweet Curry Powder, a scant half
teaspoon of Penzey's Garam Masala, and a scant half cup of coconut milk.
Lastly, I added the mashed squash and blended well. I cooked this over low
heat to firm up the texture, then served it with a sprinkling of chopped
cilantro. The finished dish had a nice mellow curry flavor with just a
little bite.

After sampling these two at separate meals, I froze portions of both to
enjoy later.

The reserved 2 cups of squash went into my favorite pumpkin pie recipe with
absolutely no changes. It reminded me more of pumpkin pies baked from
fresh pumpkin and far far better than any pie made with canned pumpkin.

I think the experiment was a great success, and thanks to all of you who
offered ideas and suggestions.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> In order to experiment, I halved and baked 2 medium sized butternut
> squash.
> I scooped out the flesh, mashed it, then put in a large deep skillet over
> low heat to drive out as much moisture as I could. With this completed
> and
> cooled, I reserved two cups of squash for later use, then divided the
> remainder into two portions.
>
> To one portion I sprinkled in light brown sugar and stirred until I had
> just the right sweetness. It wasn't a lot and it wasn't overly sweet.
> Next I dusted on immeasurable amounts of ginger, cinnamon, nutmeg, mace,
> allspice, and salt. A very light spice taste. Last of all, I added a
> couple of tablespoons of unsalted butter and 2-3 tablespoons of cream.
> Finally, when heated and ready to serve, the consistency was somewhat like
> good mashed potatoes and mounded nice on the plates. It was delicious and
> virtually identical to the squash that I fondly remembered from a favorite
> restaurant that inspired this experiment.
>
> For the second portion, I sauteed half a diced sweet onion in vegetable
> oil
> along with a small hot red pepper that had been chopped and seeded. To
> this I added about a teaspoon of Penzey's Sweet Curry Powder, a scant half
> teaspoon of Penzey's Garam Masala, and a scant half cup of coconut milk.
> Lastly, I added the mashed squash and blended well. I cooked this over
> low
> heat to firm up the texture, then served it with a sprinkling of chopped
> cilantro. The finished dish had a nice mellow curry flavor with just a
> little bite.
>
> After sampling these two at separate meals, I froze portions of both to
> enjoy later.
>
> The reserved 2 cups of squash went into my favorite pumpkin pie recipe
> with
> absolutely no changes. It reminded me more of pumpkin pies baked from
> fresh pumpkin and far far better than any pie made with canned pumpkin.
>
> I think the experiment was a great success, and thanks to all of you who
> offered ideas and suggestions.
>
> --
> Wayne Boatwright *¿*
> ____________________________________________

Hi Wayne; instead of adding brown sugar, try Splenda (sucralose) It will
cut down on the calories and probably taste just as good.

MoM

On Thu 18 Aug 2005 06:53:44p, MoM wrote in rec.food.cooking:

> Hi Wayne; instead of adding brown sugar, try Splenda (sucralose) It
> will cut down on the calories and probably taste just as good.

Thanks, Helen, I will. Actually, I did think of it, but was out of the
"measure for measure" Splenda I usually have on hand. I had packets but
didn't want to use them.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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"Wayne Boatwright" > wrote in message
...
> On Thu 18 Aug 2005 06:53:44p, MoM wrote in rec.food.cooking:
>
>> Hi Wayne; instead of adding brown sugar, try Splenda (sucralose) It
>> will cut down on the calories and probably taste just as good.
>
> Thanks, Helen, I will. Actually, I did think of it, but was out of the
> "measure for measure" Splenda I usually have on hand. I had packets but
> didn't want to use them.
>
> --
> Wayne Boatwright *¿*

I am just starting to use it more often. I like the 2nd Cup Chillates, but
they are high in calories, so I make my own with coffee liquid and splenda
and cocoa.

MoM

On Fri 19 Aug 2005 03:25:57a, MoM wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Thu 18 Aug 2005 06:53:44p, MoM wrote in rec.food.cooking:
>>
>>> Hi Wayne; instead of adding brown sugar, try Splenda (sucralose) It
>>> will cut down on the calories and probably taste just as good.
>>
>> Thanks, Helen, I will. Actually, I did think of it, but was out of the
>> "measure for measure" Splenda I usually have on hand. I had packets
>> but didn't want to use them.
>>
>> --
>> Wayne Boatwright *¿*
>
> I am just starting to use it more often. I like the 2nd Cup Chillates,
> but they are high in calories, so I make my own with coffee liquid and
> splenda and cocoa.
>
> MoM

That sounds good! I usually just drink a strong iced coffee with fat-free
half-n-half, no sugar/sweetner.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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"Wayne Boatwright" > wrote in message
...
> On Fri 19 Aug 2005 03:25:57a, MoM wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Thu 18 Aug 2005 06:53:44p, MoM wrote in rec.food.cooking:
>>>
>>>> Hi Wayne; instead of adding brown sugar, try Splenda (sucralose) It
>>>> will cut down on the calories and probably taste just as good.
>>>
>>> Thanks, Helen, I will. Actually, I did think of it, but was out of the
>>> "measure for measure" Splenda I usually have on hand. I had packets
>>> but didn't want to use them.
>>>
>>> --
>>> Wayne Boatwright *¿*
>>
>> I am just starting to use it more often. I like the 2nd Cup Chillates,
>> but they are high in calories, so I make my own with coffee liquid and
>> splenda and cocoa.
>>
>> MoM
>
> That sounds good! I usually just drink a strong iced coffee with fat-free
> half-n-half, no sugar/sweetner.
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> My doctor told me to stop having intimate dinners for four,
> unless there are three other people.
>
>
> ---
> avast! Antivirus: Outbound message clean.
> Virus Database (VPS): 0533-3, 08/17/2005
> Tested on: 8/19/2005 5:14:45 AM
> avast! - copyright (c) 1988-2005 ALWIL Software.
> http://www.avast.com
>
>
>
I don't know if you have this product in the states. It's called Java Ice
by Nestle'. I have been using that with coffeemate liquid and didn't need
the splenda but it is too high in calories so I'm trying to find a lower
calorie alternative to the coffee-mate French Vanilla. I'm waiting for the
firm to get back to me.

MoM

On 19 Aug 2005 14:20:18 +0200, Wayne Boatwright wrote:

> fat-free half-n-half

I've seen fat-free sour cream, but not 1/2 & 1/2... will look more
closely next time. Does it taste the same?

sf
thinking splenda and that in morning coffee would cut our quite a few
daily calories.

Wayne Boatwright wrote:
> In order to experiment, I halved and baked 2 medium sized butternut
> squash. I scooped out the flesh, mashed it, then put in a large deep
> skillet over low heat to drive out as much moisture as I could. With
> this completed and cooled, I reserved two cups of squash for later
> use, then divided the remainder into two portions.
>
(snip and yum!)
> I think the experiment was a great success, and thanks to all of you
> who offered ideas and suggestions.

I'm glad it was a success! Now you have two new ways to prepare this lovely
squash

Jill

On Fri 19 Aug 2005 03:51:29a, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> In order to experiment, I halved and baked 2 medium sized butternut
>> squash. I scooped out the flesh, mashed it, then put in a large deep
>> skillet over low heat to drive out as much moisture as I could. With
>> this completed and cooled, I reserved two cups of squash for later
>> use, then divided the remainder into two portions.
>>
> (snip and yum!)
>> I think the experiment was a great success, and thanks to all of you
>> who offered ideas and suggestions.
>
> I'm glad it was a success! Now you have two new ways to prepare this
> lovely squash
>
> Jill

Thanks, Jill. I'm very pleased with it.



--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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Wayne Boatwright wrote:
> In order to experiment, I halved and baked 2 medium sized butternut squash.
> I scooped out the flesh, mashed it, then put in a large deep skillet over
> low heat to drive out as much moisture as I could. With this completed and
> cooled, I reserved two cups of squash for later use, then divided the
> remainder into two portions.
>
> To one portion I sprinkled in light brown sugar and stirred until I had
> just the right sweetness. It wasn't a lot and it wasn't overly sweet.
> Next I dusted on immeasurable amounts of ginger, cinnamon, nutmeg, mace,
> allspice, and salt. A very light spice taste. Last of all, I added a
> couple of tablespoons of unsalted butter and 2-3 tablespoons of cream.
> Finally, when heated and ready to serve, the consistency was somewhat like
> good mashed potatoes and mounded nice on the plates. It was delicious and
> virtually identical to the squash that I fondly remembered from a favorite
> restaurant that inspired this experiment.


A little cardamom is nice in this as well.

-L.

On Fri 19 Aug 2005 11:26:11p, -L. wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>> In order to experiment, I halved and baked 2 medium sized butternut
>> squash. I scooped out the flesh, mashed it, then put in a large deep
>> skillet over low heat to drive out as much moisture as I could. With
>> this completed and cooled, I reserved two cups of squash for later use,
>> then divided the remainder into two portions.
>>
>> To one portion I sprinkled in light brown sugar and stirred until I had
>> just the right sweetness. It wasn't a lot and it wasn't overly sweet.
>> Next I dusted on immeasurable amounts of ginger, cinnamon, nutmeg,
>> mace, allspice, and salt. A very light spice taste. Last of all, I
>> added a couple of tablespoons of unsalted butter and 2-3 tablespoons of
>> cream. Finally, when heated and ready to serve, the consistency was
>> somewhat like good mashed potatoes and mounded nice on the plates. It
>> was delicious and virtually identical to the squash that I fondly
>> remembered from a favorite restaurant that inspired this experiment.
>
>
> A little cardamom is nice in this as well.
>
> -L.

I love cardamon. I'll have to give that a try next time.


--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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will you marry me wayne?

--




"Wayne Boatwright" > wrote in message
...
> In order to experiment, I halved and baked 2 medium sized butternut
squash.
> I scooped out the flesh, mashed it, then put in a large deep skillet
over
> low heat to drive out as much moisture as I could. With this
completed and
> cooled, I reserved two cups of squash for later use, then divided the
> remainder into two portions.
>
> To one portion I sprinkled in light brown sugar and stirred until I
had
> just the right sweetness. It wasn't a lot and it wasn't overly sweet.
> Next I dusted on immeasurable amounts of ginger, cinnamon, nutmeg,
mace,
> allspice, and salt. A very light spice taste. Last of all, I added a
> couple of tablespoons of unsalted butter and 2-3 tablespoons of cream.
> Finally, when heated and ready to serve, the consistency was somewhat
like
> good mashed potatoes and mounded nice on the plates. It was delicious
and
> virtually identical to the squash that I fondly remembered from a
favorite
> restaurant that inspired this experiment.
>
> For the second portion, I sauteed half a diced sweet onion in
vegetable oil
> along with a small hot red pepper that had been chopped and seeded.
To
> this I added about a teaspoon of Penzey's Sweet Curry Powder, a scant
half
> teaspoon of Penzey's Garam Masala, and a scant half cup of coconut
milk.
> Lastly, I added the mashed squash and blended well. I cooked this
over low
> heat to firm up the texture, then served it with a sprinkling of
chopped
> cilantro. The finished dish had a nice mellow curry flavor with just
a
> little bite.
>
> After sampling these two at separate meals, I froze portions of both
to
> enjoy later.
>
> The reserved 2 cups of squash went into my favorite pumpkin pie recipe
with
> absolutely no changes. It reminded me more of pumpkin pies baked from
> fresh pumpkin and far far better than any pie made with canned
pumpkin.
>
> I think the experiment was a great success, and thanks to all of you
who
> offered ideas and suggestions.
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974
>
>
> ---
> avast! Antivirus: Outbound message clean.
> Virus Database (VPS): 0533-3, 08/17/2005
> Tested on: 8/18/2005 2:11:46 PM
> avast! - copyright (c) 1988-2005 ALWIL Software.
> http://www.avast.com
>
>
>

On Sat 20 Aug 2005 08:08:50a, rosie read n' post wrote in rec.food.cooking:

> will you marry me wayne?
>

I would if I wasn't already taken. :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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lucky women!

i love your postings in here!

rosie
who is also married to a man, who loves to cook!

--




"Wayne Boatwright" > wrote in message
...
> On Sat 20 Aug 2005 08:08:50a, rosie read n' post wrote in
rec.food.cooking:
>
> > will you marry me wayne?
> >
>
> I would if I wasn't already taken. :-)
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> My doctor told me to stop having intimate dinners for four,
> unless there are three other people.
>
>
> ---
> avast! Antivirus: Outbound message clean.
> Virus Database (VPS): 0533-5, 08/20/2005
> Tested on: 8/20/2005 8:23:36 AM
> avast! - copyright (c) 1988-2005 ALWIL Software.
> http://www.avast.com
>
>
>

"rosie read n' post" > wrote in message
...
> lucky women!
>
> i love your postings in here!
>
> rosie
> who is also married to a man, who loves to cook!

Sorry to tell you that when Wayne is free he is marrying me)

O

On Sat 20 Aug 2005 10:39:31a, Ophelia wrote in rec.food.cooking:

>
> "rosie read n' post" > wrote in message
> ...
>> lucky women!
>>
>> i love your postings in here!
>>
>> rosie
>> who is also married to a man, who loves to cook!
>
> Sorry to tell you that when Wayne is free he is marrying me)
>
> O

Yep, Ophelia has first dibs!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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Ophelia wrote:

> "rosie read n' post" > wrote in message
> ...
>
>>lucky women!
>>
>>i love your postings in here!
>>
>>rosie
>>who is also married to a man, who loves to cook!
>
>
> Sorry to tell you that when Wayne is free he is marrying me)

Poor Wayne. How will he tell his husband that all these women are lined
up to steal him away? ;-)

serene

get in line sweetheart!


--




"Ophelia" > wrote in message
...
>
> "rosie read n' post" > wrote in message
> ...
> > lucky women!
> >
> > i love your postings in here!
> >
> > rosie
> > who is also married to a man, who loves to cook!
>
> Sorry to tell you that when Wayne is free he is marrying me)
>
> O
>
>

On Sat 20 Aug 2005 10:25:12a, rosie read n' post wrote in rec.food.cooking:

> lucky women!
>
> i love your postings in here!
>
> rosie
> who is also married to a man, who loves to cook!
>

Thanks, Rosie!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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