Re: Loving Fall and Pumpkins

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Posted by Kathy S on October 12, 1999 at 23:24:41:

In Reply to: Re: Loving Fall and Pumpkins posted by Dana S. on October 12, 1999 at 05:57:44:

: : Dana writes:
: : :
: : : It sounds like you guys have the beginnings of the
: : : Gathering 2000 Cookbook! I'll be your first customer. I have been thinking about the cinnamon/nutmeg thing all week.

: : Hi, Dana! Don't forget the squash! While it's not nearly as much fun to say surely is good this time of year. Acorn squash, and hubbard squash, and butternut squash, and sweet dumpling squash (no kidding!), and all the other wonderful, beautiful hard squash in the store right now. Lovely to look at, delightful to munch! Cut 'em in half, pierce the skin a couple of places, and microwave 8 to 10 minutes or so, then serve with butter & brown sugar or cinammon sprinkled on them...YUMMMMMMMMM! Quick, delicious, nutritous, and HIGHLY sublime! *smack*

: : Wonder what Miss Marcia might be cookin' up in her kitchen today? Maybe...squash and PUUUUUUUUUUUMPKIIIIIIIIIINS!! Better check in with her later!

: : MMMM

: ~~~~~~~~~~~~~~~
: Alrighty then! I did the squash (or "gourd" as my family called it) with the butter and brown suger. I felt so 18th century. The dish looked beautiful. Just like something out of Country Living. Unfortunately, it still tasted like a vegetable. Where did I go wrong? Maybe I should stick with pumpkin pie.

: Dana

Hi Dana,

If you have the time to bake the acorn squash in the oven, with the butter and brown sugar in it, you might like it. It's not as pretty, because it gets kind of brown from the sugar, but it tastes great. Cook it upside down in an inch of boiling water for a while, and then when it starts to get soft, flip it over and put the butter and brown sugar in and finish it off. Cook til really soft. It takes longer than the cooksbook usually say, at least 90 minutes from beginning to end. You can also add some nuts chopped. Not exactly lo-cal, but still, there is a vegetable buried under all that other good stuff.

Kathy S

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