Quote:
Originally Posted by columbus
Here in Spain rather than make the pumpkin in a pastry case, it is split it in two (dish shapes) skin on, de seeded and roast in a hot oven until the top is dark golden brown. It is eaten cold as a desert and is fantastic.
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That's how I do my Butternut Squash purée. The trick to make it absolutely fantastic: rub all skinless surface with a clove of garlic before you put the squash (or pumpkin) in the oven, and put a couple cloves in each cavity left by the seeds. I can eat that for evey meal of the day, cold or warm.
