Shares like this make me a bit ashamed, as someone who’s mainly vegetarian (just a bit of meat, here and there), yet doesn’t eat squash nearly enough! 🙁
Meanwhile, like Ed Grimley, I must say that unknown CD / DVD / Blue-ray is teasing me…
It’s a bit awkward to handle at first but it’s easy to start with soups and progress from that
Soups & stews are indeed my main dishes, so I’ll get after that.
I guess one thing for me that I’ve never properly learned is how the heck to tell when a squash is best-used. Externally they tend to look exactly the same, but internally they can be… ready to eat, all the way to ‘desiccated five centuries ago,’ so to speak.
How did you season this?
Splash of soy sauce, salt (ofc) pepper, a bit of mixed herbs to fry up with the chalots. A bit funky but it works ;)
So great with the steam, piping hot😁
