jmcquown wrote:
> On 7/20/2017 2:08 PM, tert in seattle wrote:
>> I've always just sauteed with a little garlic or onion, and thyme or
>> whatever -- would like to try roasting. Any suggestions?
>>
> The summer squash in the photo was grilled. The dreaded zucchini and
> yellow crookneck. Brushed with olive oil and seasoned with a little
> S&P and some dried basil.
>
>> I have vague memories of my mom roasting winter squash halves of some
>> sort and then eating it with a bunch of butter in the cavity.
>>
> Likely what you recall was roasted acorn squash. I love it cooked that
> way! Cut it in half, scoop out the seeds with a spoon, put the halves
> face up in a baking dish. Sprinkle the inside of the squash with salt &
> pepper. Add about one Tbs. of butter in the cavity (depends on the size
> of the squash) and bake it at 350-375F. After about 30 minutes brush the
> melted butter around inside and on the cut top. Might need more butter!
> Continue cooking for another 30 minutes until fork tender. It's
> delicious. If you like winter squash. I do.
>
> Jill

yep that was it! I didn't particularly like winter squash as a kid

right now I've got a few summer squash that need to be dealt with before
they go limp on me

I did slice some for a pizza topping yesterday (along with other
ingredients) - it was all right, nothing special