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The best squash to sauté, roast, stuff & make soup with

By Carolyn Malcoun, October 14, 2010 - 11:23am

COMMENTS	POSTED
WE LOVE THE BUTTERCUP SQUASH FOR IT'S RICH GOLDEN COLOR AND THE THICK CONSISTENCY OF THE FLESH. I WASH IT, CUT IT IN SERVING SIZE PIECES, SPREAD EACH PIECE WITH BUTTER AND THEN BROWN SUGAR. BAKE IT AT 350% FOR A GOOD HOUR OR MORE TILL A FORK POKED INTO IT REVEALS A NICE SOFT CONSISTENCY. SO GOOD WHEN SERVED WITH PORK AND A NICE GREEN SALAD. YUM !!!!!! — Anonymous	05/20/2013 - 9:41am
Butternut- I make raviolis with pureed butternut, almond meal, parmesan and nutmeg. Boil them, then toss into a saute pan with browning butter and sage leaves... Delicious with apple sage sausage! — Anonymous	10/14/2010 - 4:15pm
Kabocha squash (Japanese pumpkin) is my favorite. It's got a delicate but sweet flavor and melts in your mouth. The skin is soft enough to eat once cooked. It makes wonderful soup, adds sweetness to mixed roasted vegetables, and steams very nicely. — Anonymous	10/14/2010 - 4:00pm