[prev] [thread] [next] [lurker] [Date index for 2005/8/16]
On Tue, Aug 16, 2005 at 03:12:46PM +0100, David Cantrell wrote: > On Tue, Aug 16, 2005 at 02:48:57PM +0100, Juliet Kemp wrote: > > We have 2 large squashes in the cupboard at the moment, courtesy of the > > organic delivery people (& I strongly suspect another is on its way on > > Thursday. It's that time of year). Neither Pete nor I are > > *desperately* keen on it - and badly-cooked squash can be really > > unpleasant. Anyone got any (vegan) suggestions which use lots of it? > > It depends on the squash, as there are many varieties. Here are some > things to do with butternut squashes. If you have something else, > perhaps you can adjust them to suit. I am informed that they are marrows, & thus apparently less susceptible to many of the interesting things that people are suggesting. Butternut squashes, I note, are lovely things which I like very much :-) (this is where it becomes clear that I really do *very little* of the cooking these days...) Though I guess roasting-type things might still work OK, because it should get rid of lots of the water. Which IIRC is the main problem with marrows - all that nice courgettey taste is diluted in loads & loads of watery nothingness. JulietThere's stuff above here
Generated at 00:12 on 25 Aug 2005 by mariachi 0.41