Quote:
Originally Posted by kindlekitten
that's interesting that it is so elusive there. you trip over it everywhere here. it takes a long time, but it doesn't need to be messed with that often. I've done acorn squash in the microwave and that is pretty darn speedy!
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well... i imagine you don't have the wartime stigma so much over there, which is probably a big part of it. also i suspect that in some regions it's easier to find ; when i searched for recipes for it online i found quite a lot but all of them were from the province (and canada, also, but again, canada probably doesn't have such strong memories of the war). i think it's coming back ; a few years ago i had never seen nor heard of a potimarron, and now they're everywhere. and the four seasons guy said he was getting requests for butternut sqash from the younger generation now, so it might become easier to find. i hope so.
i don't know about acorn squash : another one for me to search out.