Miche wrote:

> 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.

That is the way I usually do butternut squash. I cut them in half, season with
salt, pepper, a little brown sugar and some curry powder, then drizzle with oil
and make them.