![]() ![]() Use a spoon to scoop out the seeds and the stringy bits out of each half. Go slow and be sure to keep your fingers out of the way. Stand the quash on one of the flat ends and carefully cut it lengthwise down the middle. This will create a flat surface on both ends so that you can easily stand it upright and slice through it. Slice off the stem end and about a quarter to a half an inch off of the bottom of the squash. This will help prevent any slipping while you’re handling the squash. To stabilize your cutting board, place it on top of a damp dish towel on the counter. The hardest part about making any kind of squash is cutting it! Make sure you have a large, stable cutting board and a sharp chef’s knife. You could also mix the roasted squash flesh with yukon gold potatoes for a delicious mashup of everyone’s favorite side! Treat the creamy white flesh just like mashed potatoes. Fresh or dried thyme or parsley – A pinch of dried thyme or some fresh chopped parsley or thyme leaves adds some wonderful herbiness.If using fresh, just drizzle a few unpeeled garlic cloves with olive oil and roast them on the pan with the squash. You can use a bit of garlic powder or mix in some roasted fresh garlic. Roasted garlic or garlic powder – If you like your mashed potatoes with a little bit of garlic flavor, this is a wonderful addition to the squash. ![]()
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