On Fri, 05 Nov 2004 20:28:15 GMT, "Kswck" > wrote:

>
>"jmcquown" > wrote in message
...
>> Kswck wrote:
>>> Is there a definitive website on winter squash, i.e. cooking with,
>>> rather than just a list of recipes?
>>
>> There's always the Cook's Thesaurus
>>
>> http://www.foodsubs.com/Squash.html
>>
>> It offers methods of cooking and substitutions. Not sure what else you
>> mean
>> by "cooking with".
>>
>> Jill
>>
>>
>
>Thanks Jill, but I am really looking to learn about winter squash, what it
>looks like, how to cook it.
>But I do have that site already.
>

They don't all look the same, but they all have fairly tough skins and
a cavity with seeds in it. The flesh tends toward sweetness, more in
some varieties than others.

I like to set one in an equilibrium position, cut a plug out of the
upper surface, and scoop out the seeds.

Then I put something inside, put the plug back in, and bake.

What to put inside? Some possibilities:

salt and pepper the inside surface. Perhaps Aleppo pepper. fill with
peeled garlic cloves. pour in some olive oil, about half way up. Maybe
an herb. Maybe a hot pepper.

Or some sausage meat, perhaps with some cooked wild rice or farro..

Or some plum tomatoes, blanched, peeled, and seeded, along with
seasonings you and your audience like.

Some people like to emphasize the natural sweetness of the squash by
putting some maple syrup in. I found this overpowering myself. If I
try it again I will dribble a very small amount in.

You can tell when it is baked by sticking something into the side.

Just go get one and try it. It isn't rocket science.







Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."