Thanks for the recipe and how to prepare the squash. :up
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Thanks for the recipe and how to prepare the squash. :up
Shoot Ellen. I was hoping there was some trick I was unaware of to get that sucker peeled and cubed. Those things are hard!
If I was going to use the squash in the soup I'd just go ahead and roast it first. I've seen it done that way. Cut in half, deseed and put it cut side down on a cookie sheet with a bit of water until it was soft, then you could just scoop out the pulp.
I think that sounds like a much better solution. But I'm lazy like that. :shrugQuote:
Originally Posted by livin4reality;3247738;
I bet you could use a melon baller/scooper thing for the squash!:nod
I'll bet the melon baller would work well, too.
As far as roasting it ahead of time, it would probably change the flavor and texture from the intended recipe. But I don't really see that as a bad thing. Squash is so versatile, that could be a good variation.
I was going to suggest you parboil the squash to make it easier to peel. But I haven't worked with a lot of squash so I don't know how that would work. I always parboil rutabagas to make them easier to peel. Just don't pour the water down your sink or the wax will clog it up.
I'm doing a party Sat. and it's mostly finger food. I want to use some stuff I have, so I thought I'd do chocolate cupcakes as I have a chocolate cake mix.
But I don't want to just do a regular cupcake.
Anyone have any ideas or add ins that I can do to make these more holiday festive?
Thanks.
I would just add red or green food coloring to the frosting (provided it's white) and call it a day.
I agree w/ Margaritaville. However I have a recipe for a creamy filling you could put into your cupcake.
Add chocolate chips, nuts, and some carmel and you'll have turtle cupcakes.