Butternut squash.
"sf" > wrote in message
...
> On Mon, 14 Oct 2013 15:18:58 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Ed Pawlowski" > wrote in message
>> ...
>> > On Sun, 13 Oct 2013 22:47:21 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >>I bought some. Now what to do with it? I was reading up about it and
>> >>also
>> >>watched an episode of whatever show Nick Stellino is on where he talked
>> >>about it. He said that if you roast, boil or turn it into soup, the
>> >>flavors
>> >>will all be different. Makes sense.
>> >>
>> >>And after learning how to peel it, I found out that I don't have to!
>> >>Costco
>> >>had it peeled and cubed so all I have to do is figure out what to do
>> >>with
>> >>it. I am thinking to roast it. If you make it this way, how do you do
>> >>yours? When I tried it before, I think I just cut it in slices and
>> >>left
>> >>the
>> >>skin on. May have used salt and pepper and maybe olive oil. But the
>> >>end
>> >>result was not tasty. I want tasty!
>> >
>> >
>> > I don't like it boiled and mashed.
>> >
>> > It is amazingly good roasted though. I like to cut it up along with
>> > some carrots and potatoes, drizzle with olive oil and spread it on a
>> > tray to roast. Delicious with the caramelized outside.
>>
>> Thanks! I found a recipe from Ina Garten for caramelized. It uses 1/4
>> cup
>> of brown sugar for 2 pounds of squash. I think I will try that but will
>> use
>> brown sugar Splenda and probably far less of it.
>
> You don't need sugar to caramelize it.
I know.
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