On 12/2/2015 5:59 PM, Dave Smith wrote:
> On 2015-12-02 5:28 PM, jmcquown wrote:
>> Sprinkled with salt & pepper and dried tarragon, brushed with butter.
>> It's baking in a hot oven, close to 400°F. Occasionally brushed again
>> with the butter that melted in the seeded portion of the squash.
>>
>> http://i64.tinypic.com/63rdk7.jpg
>>
>> Smells wonderful! Only about 20 minutes left to go. I love lots of
>> roasted winter vegetables but acorn and butternut squash really get my
>> vote.
>>
>
>
> I should have known that a half baked squash would not look great in a
> photo.

I don't take pictures to impress, I do it to prove to Sheldon I actually
cook. LOL

> I never thought of tarragon. I did not like squash until about
> 6-7 years ago when we went to visit our son in Montreal at Thanksgiving.
> My wife wanted squash. Our son's girlfriend said she liked to roast it
> with salt, pepper, a little sugar, cinnamon, ginger and curry powder. I
> tried that and became an instant squash convert.
>
Winter squash is naturally sweet. I see no reason to add sugar and
certainly not cinnamon. I wasn't baking a pie. I'm not a fan of curry
powder with anything. I despise curry. That would be about the fastest
way to make me not want to eat baked squash. YM obviously varies.

Jill