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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Butternut squash, heap o' leeks, cranberries, brown mustard, a bit of orange juice cooked down, chopped rosemary and sage, a hefty dose of cracked black pepper and a tiny bit of sugar to take the edge off. In a thick, all-butter crust.
I wanted savory and sour-ish and got what I wanted. In retrospect, I should have made the dough into a regular pie crust and par-baked it. There was a bit of liquid that came out of the filling and made the bottom of the crust rather hard. Tasty, though. :-) Photos: https://photos.app.goo.gl/XWodaacXHHRfcuqn8 -- Silvar Beitel |
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On Wed, 30 Sep 2020 08:09:38 -0700 (PDT), Silvar Beitel
> wrote: >Butternut squash, heap o' leeks, cranberries, brown mustard, a bit of orange juice cooked down, chopped rosemary and sage, a hefty dose of cracked black pepper and a tiny bit of sugar to take the edge off. In a thick, all-butter crust. > >I wanted savory and sour-ish and got what I wanted. > >In retrospect, I should have made the dough into a regular pie crust and par-baked it. There was a bit of liquid that came out of the filling and made the bottom of the crust rather hard. Tasty, though. :-) > >Photos: https://photos.app.goo.gl/XWodaacXHHRfcuqn8 looks wonderful. |
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On Wed, 30 Sep 2020 09:47:12 -0600, U.S. Janet B. >
wrote: >On Wed, 30 Sep 2020 08:09:38 -0700 (PDT), Silvar Beitel > wrote: > >>Butternut squash, heap o' leeks, cranberries, brown mustard, a bit of orange juice cooked down, chopped rosemary and sage, a hefty dose of cracked black pepper and a tiny bit of sugar to take the edge off. In a thick, all-butter crust. >> >>I wanted savory and sour-ish and got what I wanted. >> >>In retrospect, I should have made the dough into a regular pie crust and par-baked it. There was a bit of liquid that came out of the filling and made the bottom of the crust rather hard. Tasty, though. :-) >> >>Photos: https://photos.app.goo.gl/XWodaacXHHRfcuqn8 > >looks wonderful. I won't go quite so far as "wonderful" but it does look quite edible. We grow a lot of butternut squash that we typically eat oven roasted, with the seed cavity seasoned with butter, brown sugar and cinnamon, a sort of pumpkin pie flavoring as canned pumpkin is in fact actually butternut squash... sometimes the cavity is filled with saw-seege. We bake the squash until the skin is crisp and very edible. I never thought to use leek, cranberry, and brown mustard, and I'd never use rosemary as I don't care for the flavor of spruce trees. I also don't much like traditional pie crust, I'd prefer a graham cracker crumb crust. We grow equal amounts of acorn squash too and bake those the same way. |
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On Wednesday, September 30, 2020 at 10:09:50 AM UTC-5, Silvar Beitel wrote:
> Butternut squash, yep the new fall season mk5000 TRAVIS walks over to dairy counter in rear of store, picks out a pint of chocolate milk, goes over to the open cooler and picks through various chilled prepackaged sandwiches. He overhears a VOICE as he looks at the sandwiches.--Taxi driver script |
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On Wednesday, September 30, 2020 at 10:47:24 AM UTC-5, U.S. Janet B. wrote:
> On Wed, 30 Sep 2020 08:09:38 -0700 (PDT), Silvar Beitel > > wrote: > > >Butternut squash, heap o' leeks, cranberries, brown mustard, a bit of orange juice cooked down, chopped rosemary and sage, a hefty dose of cracked black pepper and a tiny bit of sugar to take the edge off. In a thick, all-butter crust. > > > >I wanted savory and sour-ish and got what I wanted. > > > >In retrospect, I should have made the dough into a regular pie crust and par-baked it. There was a bit of liquid that came out of the filling and made the bottom of the crust rather hard. Tasty, though. :-) > > > >Photos: https://photos.app.goo.gl/XWodaacXHHRfcuqn8 > > looks wonderful. If I have time I will do it. mk5000 TRAVIS, still carrying his pint of chocolate milk and sandwich, walks down the empty sidewalk and enters his cab. The street is deserted.--taxi driver |
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On 9/30/2020 11:09 AM, Silvar Beitel wrote:
> Butternut squash, heap o' leeks, cranberries, brown mustard, a bit of orange juice cooked down, chopped rosemary and sage, a hefty dose of cracked black pepper and a tiny bit of sugar to take the edge off. In a thick, all-butter crust. > > I wanted savory and sour-ish and got what I wanted. > > In retrospect, I should have made the dough into a regular pie crust and par-baked it. There was a bit of liquid that came out of the filling and made the bottom of the crust rather hard. Tasty, though. :-) > > Photos: https://photos.app.goo.gl/XWodaacXHHRfcuqn8 > That looks mighty pretty! ![]() Jill |
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