Miche > wrote in
:

> In article 4>,
> Wayne Boatwright > wrote:
>
>> On Sat 08 Mar 2008 01:39:42a, Ophelia told us...
>>
>> >>>> Oooh ooh if you can get pumpkin or butternut squash, they're
>> >>>> fantastic roasted too.
>> >
>>
>> I prefer them cut in half, then liberally coated with butter and a
>> sprinkling of brown sugar and a dash of nutmeg, then roasted til
>> tender. You can baste the halves with the melted sugar and juices
>> from the squash.
>
> But they're so sweet as they are -- why add more sugar?
>
> Miche
>

I like to cut butternut (skin on; seeds and goop removed)into managable
chunks and drizzle with oil and toss/sprinkle with salt and pepper,
italian herb mix or terragon and roast at 400F till just starting to
brown up nicely. I remove the skin while eating...it is easier thar way.

Grilled on the BBQ and repeatedly brushed with 1/4 cup of a mix of
Italian Salad dressing and Maggi sauce is nice too. Mix is 1 bottle
Dressing and maybe 2 tbsp Maggi sauce this makes way more than you need
but it keeps in the fridge nicely. And it is also good brushed on other
grilled veggies.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.