Squashes

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Yeah, butternut is the big phallic one with the bulbous bottom.

I think you can do acorn squash the same way as butternut squashes, but I've never tried.

Butternut squash is very rich and sweet - not unlike yams.

Shadowcat (A-Ron Hubbard), Monday, 19 February 2007 05:21 (seventeen years ago) link

Actually, I don't know if yams are naturally sweet because I've only ever had them prepared in a sweet way.

Shadowcat (A-Ron Hubbard), Monday, 19 February 2007 05:22 (seventeen years ago) link

I find half a butternut takes forever to go soft, so I chop it up into chunks before roasting with lots of garlic. If you squoosh the flesh into a blender and add some chicken stock, it makes a very good soup.

Madchen (Madchen), Monday, 19 February 2007 13:16 (seventeen years ago) link

Yams are quite sweet on their own - I roast them, then peel and schmoosh with loads of butter. Also, you can cook any hard squash (acorn, pumpkin, hubbard, turban, butternut) the same way and it will be yummy. Butternuts have the advantage of all that flesh in the top part.

jaq (jaq), Monday, 19 February 2007 14:35 (seventeen years ago) link

I put butternut or acorn squash cut side down in 1/8 inch of water and put it in the oven. It steams it and makes it nice and moist. Add butter. So good.

clevo lk (clevo lk), Monday, 19 February 2007 19:10 (seventeen years ago) link

Yeah, I always bake the but'nut soup on thanksgiving - I usually add some ginger.

Shadowcat (A-Ron Hubbard), Monday, 19 February 2007 21:23 (seventeen years ago) link

cubing a big butternut squash is a bore but I've made a nice pasta dish w/squash bits, broccoli rabe, chicken and carmelized onion.

m coleman (lovebug ), Monday, 19 February 2007 22:34 (seventeen years ago) link

Yeah, I did the squash pasta thing once too - it overcame my skepticism.

Shadowcat (A-Ron Hubbard), Tuesday, 20 February 2007 05:50 (seventeen years ago) link

Squash and sage risotto is pretty good.

Madchen (Madchen), Tuesday, 20 February 2007 13:20 (seventeen years ago) link


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