Ed Pawlowski wrote:
>
> I think most boiled squash is not even as good as baby food.

I would never just boil it although I always add some to a
vegetable soup if I have some handy.

About baby food: Nothing wrong with that. I went on a 3-day
surfing trip to Cape Hatteras back in the 1970's. Nothing
down there (store wise) back then so we all brought our own
food. My food supply was a paper grocery bag full of baby
food in the cute little jars. It ruled and I was satisfied.

> OTOH, I
> will peel, slice, roast, butternut squash. Cut about 3/8 to 1/2" thick,
> lightly coat with oil, roast on a sheet pan, turning after about 30
> minutes. Should be a nice dark color for best taste.

I like squash floured or battered and fried in a pan with a
bit of oil. Same with green tomatoes at end of season.
I'm talking about thick slices like 1/2 inch or a bit more.