Don’t know yer butternuts from yer acorns? A spaghetti squash from a pumpkin? And how the heck do you crack one open? Or cook the good stuff rather than the gunk?
Pierre Lamielle has all the answers as he rocks the marrows. Caution: Vegetables were harmed in the making of this video.
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Pierre A. Lamielle
7:51 PM
Oh yeah, here’s the cooking time and temps…
Cook your squash skin side up, in a deep pan with about an inch of water. Bake 325˚ for about 45-60 minutes.
Once it’s all roasted you can scoop out the goods and use it to make lovely puréed soups or just mash it up and serve it with loads of butter and salt or mix it into some risotto or stuff it into ravioli. Heck yeah!
Any other great ideas for roasted squash?
Bryce
10:40 PM
Candied! After roasting add some nice warm-i-licious spices (cinnamon, nutmeg, salt ‘n pepper), a whack of butter, into a baking dish and top with brown sugar & chopped pecans or walnuts… Then bake until hot through and finish with some tanning time under the broiler (or a Tiger-Torch from Princess Auto). It’s a Squashy-Brûlée!
What??? Life’s short; make dessert part of the main course.
EatFoodLove
2:02 PM
Love the attack on squash! I like adding puréed squash to thicken stews. What video can we look forward to next?
Pierre A. Lamielle
3:49 PM
Bryce, Nice one! Anytime you get to light something on fire or use open flames in a kitchen is a good time.
And hell yes, life is much too short for not having sweets at any given opportunity.
EatFoodLove, The best part about adding pureed squash (or roots) to soup is that it doesn’t just make it beautiful and thick, it makes it totally tastier.
You’ll just have to wait and see what is coming up next, but rest assured it’s a good one if you’re not a vegetarian.
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