On Jul 17, 7:07*pm, "gloria.p" > wrote:
> Steve B wrote:
>
> > But I mean, on the larger ones, I want to do something other than just
> > cooking them halved or quartered. *It is difficult to skin them, and slice
> > them, but are they good to do that way, then say, sauté them, or even grill
> > them? *Mashing them or pureeing them into soups and casseroles is not what I
> > want to do. *I just want to cut them in chunks, then fry, grill, wok, or
> > cook them that way. *I think 1/2" slices cooked on a hot grill with grill
> > lines, and soaked in some marinade before hand would work.
>
> They are difficult to cook the way you want to because they are a lot
> denser and harder than summer squash and take a long time to cook.
> Roasting or simmering is the most efficient way to cook them because
> they don't dry out.
>

The hard shells of some winter squashes make even cutting them into
halves or quarters difficult. I can't picture slicing them evenly
without a bandsaw or some such.