(Curly Sue) writes:

On 12 Aug 2004 09:29:22 -0700, (Tony Lew)
>wrote:
>
>>sf > wrote in message
> ...
>>> On Thu, 12 Aug 2004 02:05:55 GMT, "Edwin Pawlowski"
>>> > wrote:
>>>
>>> > I still salt a baked potato and corn on the
>>> > cob, but very little else.
>>>
>>> Oh, Ed-Ed-Ed.... stop salting that corn. Times have
>>> changed! The new commercial corn varieties are absolutely
>>> wonderful w/o salt!

Kosher salt, just a sprinkle, added after the butter and fresh ground black
pepper.

>>That's because the new varieties of corn no longer taste
>>like corn - they taste like candy, with no discernable
>>corn flavor.

Which is why they taste best roasted in the husk.
>
>I never understood the quest for sweetness in corn, either by variety
>development or how it's cooked. It's a vegetable; I don't want it to
>be sweet.

Sue darlin' try this:

2-4 lbs butternut squash, halved and baked, lightly oiled on the cut side, cut
side down. About 20 minutes/lb max in a 325 oven, or slightly underdone.

Remove and cool. Peel and cut into cubes, about 1.5-2 inches, or half inch
slices (see below).

In a heavy iron skillet heat butter to foaming and then turn the heat to low.
Add minced garlic and squash, turning to coat until cooked through. In the
last five minutes add about 1 tbsp of either light brown sugar or maple syrup.
Remove from heat, plate and serve with salt and peppermill to the diner's
taste.

If you slice the squash you can bake or broil. If you bake add the butter cold
and the garlic and syrup at the same time. Shake the pan every couple of
minutes.

If you broil use melted butter with garlic mixed in and dab across the top.
Finish by drizzling with syrup, stirring briefly.

Marc