hahabogus wrote:
> 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.

Thanks Alan. I bought a butternut squash while shopping today