On Wed, 2 Dec 2015 17:59:26 -0500, 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 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.

We had some cubed and baked butternut squash for dinner tonight with
our chicken thighs.

I tossed it with a bit of cumin, S&P, a tiny bit of brown sugar, and
some olive oil. It was really good.

I've also made it with curry powder, and I like it that way as well.
When I make squash soup I usually add a bit of curry powder.

Our garden gave us quite a bit of butternut and acorn squash this
year. We're eating it about 3 times a week.

Doris