On Sun 09 Mar 2008 12:42:39a, Miche told us...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> On Sat 08 Mar 2008 02:17:22a, Miche told us...
>>
>> > 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?
>
>>
>> Because I like it that way? I don't really find any winter squash all
>> that sweet on its own. It's a common preparation in the US.
>
> Huh. Nobody in NZ would think of adding sugar to them unless they were
> making muffins or etc.

Different worlds. :-)

>> Of course, there are savory preparations, too. Some would include
>> garlic and herbs.
>
> I make butternut soup with Thai-style spices and chunky peanut butter.
> Sooo good.

That really does sound good. Recipe?

>> It's all a matter of choice, AFAIC.
>
> Well yeah, but some choices mystify me.

As they do me. I've heard some recipes that seem popular that I couldn't
imagine eating. :-)

--
Wayne Boatwright
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