On Tue, 23 Sep 2014 08:52:06 -0400, Doris Night
> wrote:

> You still haven't given the recipe. Ina Garten has many squash
> recipes. I'm not sure which one you mean. Perhaps it's the butternut
> squash risotto. That would need to be peeled and cut in cubes for
> sure.

I think this is the one
http://www.foodnetwork.com/recipes/i...sh-recipe.html
I wouldn't use sugar, just salt & pepper - maybe an herb like
rosemary.... some garlic Truth be told, I wouldn't use butter either
- I'd toss it in olive oil. Okay - I'd only use that recipe for the
time and temperature.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 23 Sep 2014 07:39:27 -0700, sf > wrote:

>On Tue, 23 Sep 2014 08:52:06 -0400, Doris Night
> wrote:
>
>> You still haven't given the recipe. Ina Garten has many squash
>> recipes. I'm not sure which one you mean. Perhaps it's the butternut
>> squash risotto. That would need to be peeled and cut in cubes for
>> sure.
>
>I think this is the one
>http://www.foodnetwork.com/recipes/i...sh-recipe.html
>I wouldn't use sugar, just salt & pepper - maybe an herb like
>rosemary.... some garlic Truth be told, I wouldn't use butter either
>- I'd toss it in olive oil. Okay - I'd only use that recipe for the
>time and temperature.

To be quite honest, when cooking squash, I just wing it. No need for a
formal recipe to tell me I need to use 6 tablespoons of butter and 1/4
cup of brown sugar.

Doris

Doris,,exactly what I do...no need to measure.

As an aside, I had no idea one could eat the peel of an acorn squash. My mom never
did, although she was a believer in eating the nutritious parts of produce like potato
skins. I probably should try it, but it doesn't "apeel" to me. LOL. Sorry, I couldn't pass it up.

Is there some nutritional value in the peel?

N.

On 9/22/2014 6:02 AM, Julie Bove wrote:
> I just looked up how to peel a butternut squash and realized immediately
> that this wasn't what I got in my CSA package.

What is your CSA package?

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

On 9/23/2014 2:03 PM, DreadfulBitch wrote:
> On 9/22/2014 6:02 AM, Julie Bove wrote:
>> I just looked up how to peel a butternut squash and realized immediately
>> that this wasn't what I got in my CSA package.
>
> What is your CSA package?
>
Never mind. Found the answer.

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

On Tue, 23 Sep 2014 10:03:07 -0700 (PDT), Nancy2
> wrote:

>
> Doris,,exactly what I do...no need to measure.
>
> As an aside, I had no idea one could eat the peel of an acorn squash. My mom never
> did, although she was a believer in eating the nutritious parts of produce like potato
> skins. I probably should try it, but it doesn't "apeel" to me. LOL. Sorry, I couldn't pass it up.
>
> Is there some nutritional value in the peel?
>
I must have missed the post that claimed it was edible. It might not
as tough as banana skin, but it's not very tender either. The one
that looks like the skin isn't tender, but it turns out to be very
easy to eat is Delicata. Roast it like a winter squash and eat it
skin and all like a summer squash.
http://summertomato.com/better-than-...squash-recipe/


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Ah, sf, I may have misunderstood the posts about the peel. In any event, it kinda looks
like leather when it is baked.

N.

On Tue, 23 Sep 2014 13:03:58 -0700 (PDT), Nancy2
> wrote:

>
>Ah, sf, I may have misunderstood the posts about the peel. In any event, it kinda looks
>like leather when it is baked.
>
>N.
No, you didn't. There were a couple of people here that eat the peel.
Janet US

"Doris Night" > wrote in message
...
> On Mon, 22 Sep 2014 19:22:48 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Doris Night" > wrote in message
. ..
>>> On Mon, 22 Sep 2014 05:53:06 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Doris Night" > wrote in message
>>>>news >>>>> On Mon, 22 Sep 2014 04:02:58 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>I just looked up how to peel a butternut squash and realized
>>>>>>immediately
>>>>>>that this wasn't what I got in my CSA package. It was actually an
>>>>>>acorn
>>>>>>squash which from what I have read online can be cooked the same as an
>>>>>>acorn. And that's a good thing as I am using Ina Garten's recipe for
>>>>>>butternut. But it calls for the squash to be peeled and cut in cubes.
>>>>>>
>>>>>>I was able to peel the smooth part quite easily, but the part that has
>>>>>>goes
>>>>>>in and out with crevices and bumps was a bit of a nightmare. I did
>>>>>>look
>>>>>>this up online and there were a variety of answers, some of which were
>>>>>>just
>>>>>>not to peel it or just not to buy it to begin with. So... How do you
>>>>>>peel
>>>>>>yours?
>>>>>
>>>>> I've never peeled an acorn squash. I just cut it in half, scoop out
>>>>> the seeds, and roast it.
>>>>>
>>>>> What recipe are you using that it has to be cut up before cooking?
>>>>
>>>>See above. It's all there.
>>>
>>> I do not see Ina Garten's recipe for butternut squash anywhere in your
>>> original post, or anywhere else in this thread.
>>>
>>> Doris
>>
>>I'll quote it!
>>
>>">>>I just looked up how to peel a butternut squash and realized
>>immediately
>>>>>that this wasn't what I got in my CSA package. It was actually an acorn
>>>>>squash which from what I have read online can be cooked the same as an
>>>>>acorn. And that's a good thing as I am using Ina Garten's recipe for
>>>>>butternut. But it calls for the squash to be peeled and cut in cubes."
>
> You still haven't given the recipe. Ina Garten has many squash
> recipes. I'm not sure which one you mean. Perhaps it's the butternut
> squash risotto. That would need to be peeled and cut in cubes for
> sure.
>

Aargh. The caramelized one. No risotto. Just squash.

"sf" > wrote in message
...
> On Tue, 23 Sep 2014 08:52:06 -0400, Doris Night
> > wrote:
>
>> You still haven't given the recipe. Ina Garten has many squash
>> recipes. I'm not sure which one you mean. Perhaps it's the butternut
>> squash risotto. That would need to be peeled and cut in cubes for
>> sure.
>
> I think this is the one
> http://www.foodnetwork.com/recipes/i...sh-recipe.html
> I wouldn't use sugar, just salt & pepper - maybe an herb like
> rosemary.... some garlic Truth be told, I wouldn't use butter either
> - I'd toss it in olive oil. Okay - I'd only use that recipe for the
> time and temperature.

That is the one.

"Doris Night" > wrote in message
...
> On Tue, 23 Sep 2014 07:39:27 -0700, sf > wrote:
>
>>On Tue, 23 Sep 2014 08:52:06 -0400, Doris Night
> wrote:
>>
>>> You still haven't given the recipe. Ina Garten has many squash
>>> recipes. I'm not sure which one you mean. Perhaps it's the butternut
>>> squash risotto. That would need to be peeled and cut in cubes for
>>> sure.
>>
>>I think this is the one
>>http://www.foodnetwork.com/recipes/i...sh-recipe.html
>>I wouldn't use sugar, just salt & pepper - maybe an herb like
>>rosemary.... some garlic Truth be told, I wouldn't use butter either
>>- I'd toss it in olive oil. Okay - I'd only use that recipe for the
>>time and temperature.
>
> To be quite honest, when cooking squash, I just wing it. No need for a
> formal recipe to tell me I need to use 6 tablespoons of butter and 1/4
> cup of brown sugar.

I only looked at the recipe for the bake time. I did use a sprinkle of
sugar. Not nearly that amount.

"DreadfulBitch" > wrote in message
...
> On 9/22/2014 6:02 AM, Julie Bove wrote:
>> I just looked up how to peel a butternut squash and realized immediately
>> that this wasn't what I got in my CSA package.
>
> What is your CSA package?

I don't want to post the link again as sf got some kind of warning from her
AV. It is Full Circle Farm.

On 9/22/2014 10:22 PM, Julie Bove wrote:
>
> "Doris Night" > wrote in message
> ...

>> On Mon, 22 Sep 2014 05:53:06 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Doris Night" > wrote in message
>>> news

>>>> I've never peeled an acorn squash. I just cut it in half, scoop out
>>>> the seeds, and roast it.
>>>>
>>>> What recipe are you using that it has to be cut up before cooking?
>>>
>>> See above. It's all there.
>>
>> I do not see Ina Garten's recipe for butternut squash anywhere in your
>> original post, or anywhere else in this thread.
>>
>> Doris
>
> I'll quote it!
>
> ">>>I just looked up how to peel a butternut squash and realized
> immediately
>>>> that this wasn't what I got in my CSA package. It was actually an acorn
>>>> squash which from what I have read online can be cooked the same as an
>>>> acorn. And that's a good thing as I am using Ina Garten's recipe for
>>>> butternut. But it calls for the squash to be peeled and cut in cubes."
>
Julie, you really didn't quote a recipe. See, this is the kind of thing
that you get dinged about. You post on topic, then you act like a jerk
when someone wants to help you. I don't know why anyone bothers anymore.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...
> On 9/22/2014 10:22 PM, Julie Bove wrote:
>>
>> "Doris Night" > wrote in message
>> ...
>
>>> On Mon, 22 Sep 2014 05:53:06 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "Doris Night" > wrote in message
>>>> news
>
>>>>> I've never peeled an acorn squash. I just cut it in half, scoop out
>>>>> the seeds, and roast it.
>>>>>
>>>>> What recipe are you using that it has to be cut up before cooking?
>>>>
>>>> See above. It's all there.
>>>
>>> I do not see Ina Garten's recipe for butternut squash anywhere in your
>>> original post, or anywhere else in this thread.
>>>
>>> Doris
>>
>> I'll quote it!
>>
>> ">>>I just looked up how to peel a butternut squash and realized
>> immediately
>>>>> that this wasn't what I got in my CSA package. It was actually an
>>>>> acorn
>>>>> squash which from what I have read online can be cooked the same as an
>>>>> acorn. And that's a good thing as I am using Ina Garten's recipe for
>>>>> butternut. But it calls for the squash to be peeled and cut in cubes."
>>
> Julie, you really didn't quote a recipe. See, this is the kind of thing
> that you get dinged about. You post on topic, then you act like a jerk
> when someone wants to help you. I don't know why anyone bothers anymore.

Why would a recipe be needed here? I said what was in it! Salt, pepper,
brown sugar and butter. I have in fact posted the recipe before. The time
when I actually made it with butternut squash. I asked about peeling the
squash. I did not ask about a recipe. I also said that I made a mistake
because initially I thought I had an butternut squash which is why I looked
up a recipe for butternut. The problem was a mind thing. My mind just
wasn't in the right place.

But I believe it is all over now. Several people have said that acorn
squash is not normally peeled. So I responded that the next time I make it,
I won't peel it. I have made it before and did not peel.

And sf had no trouble finding the recipe at all.

On 9/23/2014 7:36 PM, Julie Bove wrote:
>
> "Doris Night" > wrote in message
> ...
>>
>> You still haven't given the recipe. Ina Garten has many squash
>> recipes. I'm not sure which one you mean. Perhaps it's the butternut
>> squash risotto. That would need to be peeled and cut in cubes for
>> sure.
>>
>
> Aargh. The caramelized one. No risotto. Just squash.

We're supposed to have guessed this? As if Ina Garten hasn't cooked
more than one sort (and type of) of squash recipe?

Jill

"jmcquown" > wrote in message
...
> On 9/23/2014 7:36 PM, Julie Bove wrote:
>>
>> "Doris Night" > wrote in message
>> ...
>>>
>>> You still haven't given the recipe. Ina Garten has many squash
>>> recipes. I'm not sure which one you mean. Perhaps it's the butternut
>>> squash risotto. That would need to be peeled and cut in cubes for
>>> sure.
>>>
>>
>> Aargh. The caramelized one. No risotto. Just squash.
>
> We're supposed to have guessed this? As if Ina Garten hasn't cooked more
> than one sort (and type of) of squash recipe?

What does it matter what recipe I used? I freaking asked how to peel them.
It's over. Done. Stick a fork in it. I've been told not to peel them.
Next time I won't.

On Tuesday, September 23, 2014 6:37:12 PM UTC-5, Julie Bove wrote:
> "sf" > wrote in message
>
> ...
>
> > On Tue, 23 Sep 2014 08:52:06 -0400, Doris Night
>
> > > wrote:
>
> >
>
> >> You still haven't given the recipe. Ina Garten has many squash
>
> >> recipes. I'm not sure which one you mean. Perhaps it's the butternut
>
> >> squash risotto. That would need to be peeled and cut in cubes for
>
> >> sure.
>
> >
>
> > I think this is the one
>
> > http://www.foodnetwork.com/recipes/i...sh-recipe.html
>
> > I wouldn't use sugar, just salt & pepper - maybe an herb like
>
> > rosemary.... some garlic Truth be told, I wouldn't use butter either
>
> > - I'd toss it in olive oil. Okay - I'd only use that recipe for the
>
> > time and temperature.
>
>
>
> That is the one.

You could say "thank you" after someone else looked up and posted the recipe that you had been asked for time and time again. You are such a worthless piece of shit.

On Tue, 23 Sep 2014 20:49:10 -0700, "Julie Bove"
> wrote:

>
> "jmcquown" > wrote in message
> ...
> > On 9/23/2014 7:36 PM, Julie Bove wrote:
> >>
> >> "Doris Night" > wrote in message
> >> ...
> >>>
> >>> You still haven't given the recipe. Ina Garten has many squash
> >>> recipes. I'm not sure which one you mean. Perhaps it's the butternut
> >>> squash risotto. That would need to be peeled and cut in cubes for
> >>> sure.
> >>>
> >>
> >> Aargh. The caramelized one. No risotto. Just squash.
> >
> > We're supposed to have guessed this? As if Ina Garten hasn't cooked more
> > than one sort (and type of) of squash recipe?
>
> What does it matter what recipe I used? I freaking asked how to peel them.
> It's over. Done. Stick a fork in it. I've been told not to peel them.
> Next time I won't.

You're the one who dragged Ina into it. This is a continual problem
for you Julie, you kitchen sink everything.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 23 Sep 2014 19:02:33 -0700, "Julie Bove"
> wrote:

> And sf had no trouble finding the recipe at all.

True.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

> wrote in message
...
> On Tuesday, September 23, 2014 6:37:12 PM UTC-5, Julie Bove wrote:
>> "sf" > wrote in message
>>
>> ...
>>
>> > On Tue, 23 Sep 2014 08:52:06 -0400, Doris Night
>>
>> > > wrote:
>>
>> >
>>
>> >> You still haven't given the recipe. Ina Garten has many squash
>>
>> >> recipes. I'm not sure which one you mean. Perhaps it's the butternut
>>
>> >> squash risotto. That would need to be peeled and cut in cubes for
>>
>> >> sure.
>>
>> >
>>
>> > I think this is the one
>>
>> > http://www.foodnetwork.com/recipes/i...sh-recipe.html
>>
>> > I wouldn't use sugar, just salt & pepper - maybe an herb like
>>
>> > rosemary.... some garlic Truth be told, I wouldn't use butter either
>>
>> > - I'd toss it in olive oil. Okay - I'd only use that recipe for the
>>
>> > time and temperature.
>>
>>
>>
>> That is the one.
>
> You could say "thank you" after someone else looked up and posted the
> recipe that you had been asked for time and time again. You are such a
> worthless piece of shit.

Again... Why was this recipe needed? I used the wrong squash, so... I
would not recommend that anyone make this with acorn squash. And I did in
fact post that recipe here prior. Not sure when but I know that I made it
with butternut squash.

I would also think it is pretty silly for someone to think that I might be
making a risotto recipe when I said I was baking squash! That would be a
risotto recipe that contains squash. Not a roasted squash recipe.

"sf" > wrote in message
...
> On Tue, 23 Sep 2014 20:49:10 -0700, "Julie Bove"
> > wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>> > On 9/23/2014 7:36 PM, Julie Bove wrote:
>> >>
>> >> "Doris Night" > wrote in message
>> >> ...
>> >>>
>> >>> You still haven't given the recipe. Ina Garten has many squash
>> >>> recipes. I'm not sure which one you mean. Perhaps it's the butternut
>> >>> squash risotto. That would need to be peeled and cut in cubes for
>> >>> sure.
>> >>>
>> >>
>> >> Aargh. The caramelized one. No risotto. Just squash.
>> >
>> > We're supposed to have guessed this? As if Ina Garten hasn't cooked
>> > more
>> > than one sort (and type of) of squash recipe?
>>
>> What does it matter what recipe I used? I freaking asked how to peel
>> them.
>> It's over. Done. Stick a fork in it. I've been told not to peel them.
>> Next time I won't.
>
> You're the one who dragged Ina into it. This is a continual problem
> for you Julie, you kitchen sink everything.

The *only* reason I mentioned it was because at first I thought I was doing
butternut. Which is why I looked up a recipe for butternut. I had already
begun the peeling process and cut into the damned thing. It wasn't until I
began scooping out the seeds that my brain kicked in and told me that it
wasn't butternut.

For the record, I was able to peel it. I did use a vegetable peeler for
most of it and I didn't peel myself. I did use a paring knife for some of
the little bits in the crevices.

"sf" > wrote in message
...
> On Tue, 23 Sep 2014 19:02:33 -0700, "Julie Bove"
> > wrote:
>
>> And sf had no trouble finding the recipe at all.
>
> True.

It was one of the first hits that I got when I looked up a recipe.

On 2014-09-24 12:29 AM, sf wrote:
> On Tue, 23 Sep 2014 19:02:33 -0700, "Julie Bove"
> > wrote:
>
>> And sf had no trouble finding the recipe at all.
>
> True.
>
>
Birds of a feather.

On 2014-09-22 11:02:58 +0000, Julie Bove said:

> I am using Ina Garten's recipe for butternut. But it calls for the
> squash to be peeled and cut in cubes.

That's silly. I would say that it's time to override Ina and do your
squash like a normal person, which means roasting it and then scooping
out the flesh.

Another option is to use a melon baller or something to get at the
flesh that way, but I still think you're making a lot of unnecessary
trouble for yourself. It's also quite possible that Ina is laughing at
the suckers who are trying to cube an acorn squash.

"Oregonian Haruspex" > wrote in message
...
> On 2014-09-22 11:02:58 +0000, Julie Bove said:
>
>> I am using Ina Garten's recipe for butternut. But it calls for the
>> squash to be peeled and cut in cubes.
>
> That's silly. I would say that it's time to override Ina and do your
> squash like a normal person, which means roasting it and then scooping out
> the flesh.
>
> Another option is to use a melon baller or something to get at the flesh
> that way, but I still think you're making a lot of unnecessary trouble for
> yourself. It's also quite possible that Ina is laughing at the suckers
> who are trying to cube an acorn squash.

You didn't read that all the way through. I screwed up and the squash that
I used wasn't butternut. Seems that husband will only eat peeled squash and
although I don't think that squash is really bad, I also don't care for it
too much so I won't be going out of my way to make it.

On Thu, 23 Oct 2014 15:05:31 -0700, Oregonian Haruspex
> wrote:

>On 2014-09-22 11:02:58 +0000, Julie Bove said:
>
>> I am using Ina Garten's recipe for butternut. But it calls for the
>> squash to be peeled and cut in cubes.
>
>That's silly. I would say that it's time to override Ina and do your
>squash like a normal person, which means roasting it and then scooping
>out the flesh.
>
>Another option is to use a melon baller or something to get at the
>flesh that way, but I still think you're making a lot of unnecessary
>trouble for yourself. It's also quite possible that Ina is laughing at
>the suckers who are trying to cube an acorn squash.

I roast acorn squaash same as baked spuds, acorn squash skin is quite
edible, same as baked spuds skin. On the larger/older acorn squash
the skin contains some spines, as easy to avoid as those spiney bones
on turkey legs. Some people, really should dine on Gerber & Beechnut.

On 2014-10-23 22:35:36 +0000, Julie Bove said:

> "Oregonian Haruspex" > wrote in message
> ...
>> On 2014-09-22 11:02:58 +0000, Julie Bove said:
>>
>>> I am using Ina Garten's recipe for butternut. But it calls for the
>>> squash to be peeled and cut in cubes.
>>
>> That's silly. I would say that it's time to override Ina and do your
>> squash like a normal person, which means roasting it and then scooping
>> out the flesh.
>>
>> Another option is to use a melon baller or something to get at the
>> flesh that way, but I still think you're making a lot of unnecessary
>> trouble for yourself. It's also quite possible that Ina is laughing at
>> the suckers who are trying to cube an acorn squash.
>
> You didn't read that all the way through. I screwed up and the squash
> that I used wasn't butternut. Seems that husband will only eat peeled
> squash and although I don't think that squash is really bad, I also
> don't care for it too much so I won't be going out of my way to make it.

Everybody should only eat peeled squash. Squash skin isn't digestable
except when it is very, very soft such as on a zucchini. Otherwise it
will just pass as chewed up greenish stuff without being digested.

I cut it into wedges, such that the cuts are in the deepest recesses of
the outside valleys (if that makes sense 8 ), and then peel the
wedges with a vegetable peeler. There's very little waste that way.

-- Larry