Monday, February 7, 2011

You Voted...

This week's foodie poll asked you which squash was your favourite. Classic butternut took the cake, closley followed by "Sweet-Mama." In celebration I cooked up some butternuts for dinner as a side dish. I peeled and cubed them, roasted with sunflower oil, chili and a sprinkle of garahm masala. They were sweet, nutty, spicy, buttery and rich, while still being healthful and packed with vitamins. And a bonus is that they keep so dang long in the cold cellar. I have squash that looked as though they have just been picked... a month after the fact. They are a trooper vegetable in the kitchen!

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