Quote:
Originally Posted by Verencat
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.  |
Sounds interesting I'll try that