On 7/27/2017 1:29 PM, tert in seattle wrote:
> 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
>
Well then, I just wasted a lot of time typing. LOL

> 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
>
I add zucchini to vegetable soups and spaghetti sauce. I love roasted
acorn squash. My signature soup is roasted butternut squash.

I love squash. But you may have my share of pizza topped with squash.

Jill