"PENMART01" wrote in message
>
> Baking cut side down results in steamed squash, very moist, watery
> actually...
> and seasoning runs off into the pan, creating a mess resulting in pans
> needing
> soaking and scrubbing... may as well nuke. I prefer to bake winter squash
> cut
> side up, with the cavity seasoned, results in a drier, firmer flesh, and
> concentrates the flavor, and also is far less messy, no pan to scrub.
> Sometimes all I do is place a small dab of butter in the cavity and
> sprinkle
> with some s n' p. Other times I prefer something sweeter, I'll place some
> raisins, prunes, whatever fresh/dried fruit in the cavity, with a little
> butter
> and a sprinkle of cinnamon. I've tried filling the cavity with crumbled
> sausage but don't much care for that rendition... I'd rather have the meat
> entree cooked separately. My favorite method for cooking winter squash
> (summer
> squash too) is on the grill, then I will begin cut side down, and flip cut
> side
> up to season and finish cooking. I prefer my winter squash a bit on the
> dry
> side, if I wanted it dribbly moist I'd buy little jars of
> Gerbers/Beechnut. I
> like winter squash well baked, so it's skin crisps and can be eaten... I
> like
> butternut better than acorn, its skin is also less fiberous. Butternut is
> also
> easier to grow, and produces far larger fruit... larger acorn gets quite
> stringy. I try to pick butternut before they top five pounds, otherwise
> they
> are just too unwieldly, but often a few have been known to hide and I have
> ended up with 20 pounders... those are best chunked and slooow grilled to
> make
> vegetarian smoked gouda.
>
> Sheldon

Sheldon, what do you do with all the vegetables you raise? I'd genuinely
like to know.

Dora