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December 02, 2008


oh, so it's like make a squash sauce. Say that 10 times fast (squash sauce). Anyway, it looks lovely maybe I will give it a try.

I think stew is supposed to look like a godawful mess, and anyone whose photography suggests otherwise may have a Photoshop problem.

I happen to love squash. And I think your stew looks delicious. Although my prefered method of peeling and chopping squash is with a potato peeler. It goes by mighty quick.

I agree with you, peeling squash is an awful pain. Scooping the flesh out of baked squash is so very much easier. I'm currently trying to figure out how to do pasta with butternut squash, butter, and sage (a delicious combination) using baked and mashed squash rather than peeled and cubed.

Squash mashes well with Tex-Mex seasonings: garlic powder, cumin, chili powder, cayenne, and of course salt, with or without butter.

Veg Year: I love the squash-butter-sage combo, too. But the Tex-Mex angle I haven't tried. Thanks for the idea.

Mary: I use a peeler for butternut squash, but for all of those knobbly ones or the ones with deep crevices, I have to break out the big guns.

Adele: Well good. That's one less problem I have to worry about.

Sunny12: I love this dish. Hope you do, too. Don't forget the cheese.

That looks good, but I'm confused about the seasonings - or lack thereof. You're just using garlic and paprika (2 TABLESPOONS?!?) and nothing else? No chili powder? No cumin? No - nothing? With those ingredients it just seems to call for *something* else for flavor. Maybe that's just me....

Sally: It sure looks like it would be bland, doesn't it? But it's not. It's one of those things where you can't put your finger on the flavor exactly, you just know you want to keep eating it. The original recipe called for 2 Tbsp. of paprika, but I ran out and used a heaping 1 Tbsp. and some cayenne to try to balance it out. Delicious!

You've got Mi’kmaq ancestors? Did your family come to the States through the Maritimes? I'm pretty sure I've got some Mi’kmaq in me, too; all of my grandparents were from Nova Scotia or Newfoundland, and my grandmother sure didn't look like the pure Scotswoman she made herself out to be. I really think we would have done better, foodwise, if just one grandparent or greatgrandparent had been from Sicily, but we have boiling done pat, I'll tell you what.

pyewacket: You'd be hard pressed not to have any Mi'kmaq in you if you have relatives from the Maritimes. So I bet you do. Probably more than me. The French side of my family was settled in Nova Scotia for hundreds of years (Cape Breton for a time, but mostly Antigonish). There are all these stories about being descended from an Indian princess, but for the life of me I can't find a shred of evidence to support this. (You know how storytelling goes.) Lots of run-of-the-mill MicMacs, though.

My grandmother was from Antigonish. Given the size of the place, we're probably related, though mine were Scottish and Welsh, not French. Got any Fifoots or MacDonalds on the family tree?

pyewacket: Do you know where in Antigonish? My relatives were concentrated around Havre Boucher and Cape Jack. We're a lot of Fougeres, DeCostes, and Briands. No Scots in my direct line, but I know some of the relatives married Scots. I have a scotch shortbread recipe handed down and across that I've been meaning to try.

I love squash. My husband doesn't. After reading your experience with of this recipe, how can I NOT give it a try? Thank-you.

I'd like to offer the ONLY ONE of my squash recipes he can tolerate. You like chipotles?

chipotle and squash soup

omg that was good. and I hates squash.

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