On Sat, 27 Dec 2008 19:47:42 -0700, Gloria P >
wrote:

>The Golden Zucchini variety we grow has a yellow skin and
>way fewer seeds than regular yellow summer squash. I have
>successfully used it instead of eggplant in a variety of
>recipes includuing eggplant parmesan.

I'll look for that.

I like eggplant sliced very thin, then dipped in egg and cracker
crumbs, then fried. I've never tried eggplant parmesan.

>Winter squash, butternut, buttercup, acorn, etc. is my favorite
>because it lends itself well to butter and brown sugar or maple
>syrup, either baked in the cavity or mashed and added. A touch
>of cinnamon or nutmeg or allspice isn't bad, either.

See, the sweet stuff on the squash doesn't appeal to me at all. It
seems so sweet on its own. Nothing personal ....

Thank you,
Carol