Sprinkled with salt & pepper and dried tarragon, brushed with butter.
It's baking in a hot oven, close to 400°F. Occasionally brushed again
with the butter that melted in the seeded portion of the squash.

http://i64.tinypic.com/63rdk7.jpg

Smells wonderful! Only about 20 minutes left to go. I love lots of
roasted winter vegetables but acorn and butternut squash really get my vote.

Jill

On Wed, 02 Dec 2015 17:28:53 -0500, jmcquown >
wrote:

> Sprinkled with salt & pepper and dried tarragon, brushed with butter.
> It's baking in a hot oven, close to 400°F. Occasionally brushed again
> with the butter that melted in the seeded portion of the squash.
>
> http://i64.tinypic.com/63rdk7.jpg
>
> Smells wonderful! Only about 20 minutes left to go. I love lots of
> roasted winter vegetables but acorn and butternut squash really get my vote.
>

I mixed the last of the roasted butternut squash and dressing together
and stuffed delicata squash with it last night. I prebaked the
delicata upside down until it started to soften and then finished
baking it stuffed.


--

sf

On 2015-12-02 5:28 PM, jmcquown wrote:
> Sprinkled with salt & pepper and dried tarragon, brushed with butter.
> It's baking in a hot oven, close to 400°F. Occasionally brushed again
> with the butter that melted in the seeded portion of the squash.
>
> http://i64.tinypic.com/63rdk7.jpg
>
> Smells wonderful! Only about 20 minutes left to go. I love lots of
> roasted winter vegetables but acorn and butternut squash really get my
> vote.
>


I should have known that a half baked squash would not look great in a
photo. I never thought of tarragon. I did not like squash until about
6-7 years ago when we went to visit our son in Montreal at Thanksgiving.
My wife wanted squash. Our son's girlfriend said she liked to roast it
with salt, pepper, a little sugar, cinnamon, ginger and curry powder.
I tried that and became an instant squash convert.

On 12/2/2015 5:59 PM, Dave Smith wrote:
> On 2015-12-02 5:28 PM, jmcquown wrote:
>> Sprinkled with salt & pepper and dried tarragon, brushed with butter.
>> It's baking in a hot oven, close to 400°F. Occasionally brushed again
>> with the butter that melted in the seeded portion of the squash.
>>
>> http://i64.tinypic.com/63rdk7.jpg
>>
>> Smells wonderful! Only about 20 minutes left to go. I love lots of
>> roasted winter vegetables but acorn and butternut squash really get my
>> vote.
>>
>
>
> I should have known that a half baked squash would not look great in a
> photo.

I don't take pictures to impress, I do it to prove to Sheldon I actually
cook. LOL

> I never thought of tarragon. I did not like squash until about
> 6-7 years ago when we went to visit our son in Montreal at Thanksgiving.
> My wife wanted squash. Our son's girlfriend said she liked to roast it
> with salt, pepper, a little sugar, cinnamon, ginger and curry powder. I
> tried that and became an instant squash convert.
>
Winter squash is naturally sweet. I see no reason to add sugar and
certainly not cinnamon. I wasn't baking a pie. I'm not a fan of curry
powder with anything. I despise curry. That would be about the fastest
way to make me not want to eat baked squash. YM obviously varies.

Jill

On 12/2/2015 5:36 PM, sf wrote:
> On Wed, 02 Dec 2015 17:28:53 -0500, jmcquown >
> wrote:
>
>> Sprinkled with salt & pepper and dried tarragon, brushed with butter.
>> It's baking in a hot oven, close to 400°F. Occasionally brushed again
>> with the butter that melted in the seeded portion of the squash.
>>
>> http://i64.tinypic.com/63rdk7.jpg
>>
>> Smells wonderful! Only about 20 minutes left to go. I love lots of
>> roasted winter vegetables but acorn and butternut squash really get my vote.
>>
>
> I mixed the last of the roasted butternut squash and dressing together
> and stuffed delicata squash with it last night. I prebaked the
> delicata upside down until it started to soften and then finished
> baking it stuffed.
>
>
Sounds tasty. I'll have to look for delicata squash when I'm at the
grocery store tomorrow.

Jill

On 2015-12-02 19:20, jmcquown wrote:

> Winter squash is naturally sweet. I see no reason to add sugar and
> certainly not cinnamon. I wasn't baking a pie. I'm not a fan of curry
> powder with anything. I despise curry. That would be about the fastest
> way to make me not want to eat baked squash. YM obviously varies.
>
Yep. They sure do vary. I only used the sugar once, and it was just a
little. I guess the curry is a non started for you, but I like curry
and I especially like it with squash.

On Wed, 2 Dec 2015 19:57:12 -0500, Dave Smith
> wrote:

> I like curry and I especially like it with squash.

I've never considered curry as a seasoning for roasted squash, but I
make a chicken and butternut squash curry that's terrific.


--

sf

On Wed, 2 Dec 2015 17:59:26 -0500, Dave Smith
> wrote:

>On 2015-12-02 5:28 PM, jmcquown wrote:
>> Sprinkled with salt & pepper and dried tarragon, brushed with butter.
>> It's baking in a hot oven, close to 400°F. Occasionally brushed again
>> with the butter that melted in the seeded portion of the squash.
>>
>> http://i64.tinypic.com/63rdk7.jpg
>>
>> Smells wonderful! Only about 20 minutes left to go. I love lots of
>> roasted winter vegetables but acorn and butternut squash really get my
>> vote.
>>
>
>
>I should have known that a half baked squash would not look great in a
>photo. I never thought of tarragon. I did not like squash until about
>6-7 years ago when we went to visit our son in Montreal at Thanksgiving.
>My wife wanted squash. Our son's girlfriend said she liked to roast it
>with salt, pepper, a little sugar, cinnamon, ginger and curry powder.
>I tried that and became an instant squash convert.

We had some cubed and baked butternut squash for dinner tonight with
our chicken thighs.

I tossed it with a bit of cumin, S&P, a tiny bit of brown sugar, and
some olive oil. It was really good.

I've also made it with curry powder, and I like it that way as well.
When I make squash soup I usually add a bit of curry powder.

Our garden gave us quite a bit of butternut and acorn squash this
year. We're eating it about 3 times a week.

Doris

Sqwertz wrote:
> I went all out with mine.

Before or after you stalked poor Omelet?

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

jmcquown > wrote:
> On 12/2/2015 5:36 PM, sf wrote:
>> On Wed, 02 Dec 2015 17:28:53 -0500, jmcquown >
>> wrote:
>>
>>> Sprinkled with salt & pepper and dried tarragon, brushed with butter.
>>> It's baking in a hot oven, close to 400°F. Occasionally brushed again
>>> with the butter that melted in the seeded portion of the squash.
>>>
>>> http://i64.tinypic.com/63rdk7.jpg
>>>
>>> Smells wonderful! Only about 20 minutes left to go. I love lots of
>>> roasted winter vegetables but acorn and butternut squash really get my vote.
>>>
>>
>> I mixed the last of the roasted butternut squash and dressing together
>> and stuffed delicata squash with it last night. I prebaked the
>> delicata upside down until it started to soften and then finished
>> baking it stuffed.
>>
>>
> Sounds tasty. I'll have to look for delicata squash when I'm at the
> grocery store tomorrow.
>
> Jill
>

Delicatas are my favorite squash. If fact, it's the only squash I like.
I've been eating them like crazy lately because their season is so short.


--
jinx the minx

On Wed, 02 Dec 2015 19:23:04 -0500, jmcquown >
wrote:

> On 12/2/2015 5:36 PM, sf wrote:
> >
> > I mixed the last of the roasted butternut squash and dressing together
> > and stuffed delicata squash with it last night. I prebaked the
> > delicata upside down until it started to soften and then finished
> > baking it stuffed.
> >
> >
> Sounds tasty. I'll have to look for delicata squash when I'm at the
> grocery store tomorrow.
>

Best of all, you can eat the skin too. The larger ones probably have
tougher skin - but the skin of little ones is very tender.


--

sf

On Thursday, December 3, 2015 at 9:53:01 AM UTC-10, sf wrote:
> On Wed, 02 Dec 2015 19:23:04 -0500, jmcquown >
> wrote:
>
> > On 12/2/2015 5:36 PM, sf wrote:
> > >
> > > I mixed the last of the roasted butternut squash and dressing together
> > > and stuffed delicata squash with it last night. I prebaked the
> > > delicata upside down until it started to soften and then finished
> > > baking it stuffed.
> > >
> > >
> > Sounds tasty. I'll have to look for delicata squash when I'm at the
> > grocery store tomorrow.
> >
>
> Best of all, you can eat the skin too. The larger ones probably have
> tougher skin - but the skin of little ones is very tender.
>
>
> --
>
> sf

I just had an Okinawan sweet potato. It was a small one about the size and shape of a kiwi. To cook it you put it in the microwave for a minute or two. Boy, that was a little strange.