"Wayne Boatwright" > wrote in message
3.184...
> 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?
>>
>> Miche
>>
>
> 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.
>
> Of course, there are savory preparations, too. Some would include garlic
> and herbs.
>
> It's all a matter of choice, AFAIC.
>
> --
> Wayne Boatwright

My mom used to roast halves of acorn squash for 45 minutes to an hour, then
flip them up and add some butter and a small bit of Velveeta, salt and
pepper and cook for 5 more minutes. It was one of my favorites as a kid.
Guess I'm still a kid because I love them that way.

HH