While y'all were in Atlanta... I cooked a squash

FearlessGrill

Roasted Butternut Squash with Mango and Sage Glaze, to be exact...

So we weren't able to make it to Eggtoberfest this year, but the Egg was busy nonetheless. My wife and I went to a farmstand, and they had locally grown butternut squash. She wasn't really sure what to do with it, but it looked tasty, so we bought one.

She found a recipe from Bon Appetit that she modified a bit, and we cooked it in a roasting pan in the Egg. As you can see in the picture, it looks great, and tasted really good too. Although I didn't add any wood to the fire, you could taste a mild smoky flavor in the squash, and the consistency was nice - tender, but not at all squishy. More details on the cook are posted on our blog at http://www.fearlesskitchen.com/2008/10/recipe-roasted.html



To cook the squash, we peeled it, removed the seeds, and cut it into thick slices. These were put into a roasting pan, and sprinkled with salt and pepper. Mango juice and a bit of whipping cream were poured over them, and some orange peel and sage were scattered over the slices. We cooked it indirect at 375 degrees for about an hour, splashed with a bit more mango juice, and served.

Enjoy!

-John

Rascal

Now that looks goooood!!! 8 - )~~~

Big'un

When I cook butternut squash, I always cook extra. I take the extra ones, puree them and add cream and make into soup. Add just a tad of cayenne and what hearty soup you'll have. And with no effort at all.